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.
Ingredients (click ingredient to buy it)
- 500 g 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
- 1/4 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! 🙂