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Not Deep Fried: Fall Salmon in Nanban Sauce With Lots of Vegetables

Not Deep Fried: Fall Salmon in Nanban Sauce With Lots of Vegetables

Pan fry the salmon rather than deep frying, so that you can eat this even when you're on a diet. This nanban sauce is scented with yuzu. Great with amberjack (buri) and pacific saury too.

Ingredients: 2 servings

Raw salmon
2 pieces
Salt and pepper
to taste
Flour (cake flour)
as needed
Vegetable oil
1 tablespoon
☆Onion (sliced)
1/2
☆Carrot (julienned)
1/2
☆Green peppers (thinly sliced)
2
★Water
100 ml
★ Shiro-dashi
3 tablespoons
★Vinegar
3 tablespoons
★Soy sauce
1 tablespoon
★Sugar
1 teaspoon
★Salt
a small amount
★Yuzu peel (julienned)
1 tablespoon

Steps

1. Cut the salmon into easy to eat pieces, and sprinkle salt and pepper.
2. Combine the ★ ingredients. You can optionally add ichimi spice.
3. Cut the ☆ vegetables and mix with the sauce. Note: If you cut the carrot with a vegetable slicer, it will blend well with the sauce, so I recommend it.
4. Pat the salmon dry, and dust with flour.
5. Heat oil in a pan and pan fry the salmon.
6. Cook until crispy on both sides.
7. When the salmon is cooked, put into the sauce from Step 3.
8. Marinate for about 15 minutes and it's done.
9. If you layer the vegetables, salmon, and another layer of vegetables and pour the sauce over, it will penetrate the ingredients better.
10. This is how it looks from the side.

Story Behind this Recipe

Nanban sauce marinade using fall salmon in season.