Teriyaki Salmon

Masa dalam perjalanan ke Port Klang, kawan bagitau plan dia nak buat salmon teriyaki donburi. Google tengok macam eh boleh terima ke tekak ni. Pastu satu blog ni tunjuk pulak simple teriyaki salmon terus rasa eh leh try ni nanti.

Dinner tak tau nak makan apa sebab memasing kenyang lagi tapi tak makan langsung karang takut pulak kelaparan di tengah malam jadinya try jelah resepi ni.

Adaptasi dari http://www.justonecookbook.com/easyrecipe-print/26259-0/

Ingredients

• 2 salmon fillets with skin (about ¾ lb./340 g, ½ to ¾ " thickness, skin will hold the flesh together while cooking.)
• ¼ tsp. kosher salt
• Freshly ground black pepper
• 1 Tbsp. all-purpose flour
• ½ Tbsp. vegetable oil
• 1 Tbsp. butter
• 1 Tbsp. sake (or dry sherry) ~ Cik Yan guna apple cider

Seasoning

• 1 Tbsp. sake (or dry sherry) ~ Cik Yan guna apple cider
• 1 Tbsp. mirin (or 1 Tbsp. sake + 1 tsp. sugar) ~ Cik Yan guna apple cider + gula
• 1 Tbsp. sugar
• 2 Tbsp. soy sauce

Instructions

• Combine the ingredients for Seasonings and mix well until the sugar is mostly dissolved (or you can microwave for seconds). Rinse the salmon and pat dry. Season the salmon with kosher salt and black pepper on both sides.
• Sprinkle ½ Tbsp. of all-purpose flour on one side of salmon and spread evenly. Flip over and sprinkle the rest of flour on the other side. Gently remove the excess flour.
• In a frying pan, add the vegetable oil and melt the butter over medium heat. Don’t burn the butter. If the flying pan gets too hot, reduce heat or remove from the heat temporally.
• Add the salmon fillets, skin side on the bottom (this will be top when you serve). Cook the salmon for 3 minutes, or until the bottom side is nicely browned.
• Add sake and cover with lid. Steam the salmon for 3 minutes, or until it's cooked through. Remove the salmon to a plate.
• Add the seasonings to the pan and increase the heat little bit. When the sauce starts to boil, add salmon back in the pan and spoon the sauce over the salmon.
• When the sauce thickens, turn off the heat. Plate the salmon on a plate and serve immediately.

 Notes ;

• Kenapa tabur tepung sikit sebab : * By coating the fish with flour, we keep nice umami and juice inside. Also, the texture will get crispy and the sauce will be nicely coated.
• Sebab Cik Yan tak baca bebetul, Cik Yan terbuat cara lain tapi masih sedap gak. Cik Yan letak ikan macam dia suruh pastu biar 3 minit. Lepas tu curah seasoning + air dan biarkan sampai masak.