Combine the ☆ ingredients and the minced scallion (or Japanese leek) together to make the sauce. Omit the chili pepper when cooking for kids.
Flavor the salmon with salt and pepper, and cut into bite-sized cubes.
Dust the salmon with flour, and fry in a heated frying pan until surface crisps. Use a paper towel to wipe away any excess moisture while frying.
Transfer the fried salmon to a serving plate, top with the sauce from Step 1, and it's complete.
Story Behind this Recipe
As a student abroad in London, I found salmon was served in rich cream and butter flavors, which smothered the taste of the salmon. Using Scottish oily salmon I wanted to make something refreshing that goes well with alcohol. I got these ingredients from the local supermarket and came up with this recipe.
Fry the salmon to a rich golden brown color and until crispy for an aromatic finish. I made it skinned this time, but you can leave the skin on as long as you properly scale it. The cuts will fall apart easily if you use chopsticks, so use tongs to turn them over. Use as much chili pepper as you like.