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.
- Heat about a tablespoon of 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.
- Serve with sauteed spinach or any side that you prefer.
- Enjoy! 🙂
Happy Cooking! God Bless! 🙂