This has become one of my favorite dishes to cook regularly. It’s super simple yet really delicious and..easy to make! Everyone in the family loves it. I have this Takara plum sake white wine, that I got as a gift; it has a sweet aroma similar to mirin so I thought of using it for cooking. It’s what I use to deglaze the pan and pour over the salmon. You may use any white wine or broth of course, whatever is on hand or readily available to you.
- 500g Salmon fillet, cut into 4
- Extra-virgin olive oil
- seasoned salt and pepper (use plain salt if you don't have the seasoned variety)
- 1 teaspoon minced ginger
- soy sauce
- ¼ cup white wine or broth
- Heat about a tablespoon of EV olive oil in a pan.
- Wash and pat dry the salmon fillet pieces. Make sure that the salmon doesn't have scales. Season well with salt and pepper.
- Pan-fry the salmon, skin side first, cook until browned and crispy then flip to cook the other side, but do not over-cook.
- Take the salmon out of the pan and put it on a platter; set aside. Add minced ginger to the pan, if there is barely oil left, just a little to cook the ginger. Take the pan off of the heat and add wine or broth then put it back on the stove and bring to a boil, scrape the bottom of the pan with a wooden spoon to get all those delicious bits, add a little soy sauce then let it reduced to your desired consistency, do a taste test before finally pouring it onto the cooked salmon.
- Garnish with parsley or chopped green onions, if you have some and serve with sauteed spinach or any side that you prefer.
- Enjoy! 🙂
Happy Cooking! God Bless! 🙂