The sweet and spicy ginger sauce clings perfectly to the salmon - you'll keep coming back for more rice! It finishes with such a gorgeous glaze, it's absolutely delicious!
Ingredients
3 servings- Salmon fillets3
- Bell peppers2
- Zucchini1/2
- ★Mirin3 tbsp
- ★Sugar2 tbsp
- ★Sake2 tbsp
- ★Soy sauce2 tbsp
- ★Grated ginger1-2 tsp
Directions
20 min- 1
Combine the ★ seasonings (3 tbsp mirin, 2 tbsp sugar, 2 tbsp sake, 2 tbsp soy sauce, and 1-2 tsp grated ginger) in a bowl to make the sauce.
- 2
Pat the salmon fillets dry with paper towels and coat evenly with potato starch (extra).
- 3
Heat oil in a frying pan and cook the salmon skin-side down first, then flip and cook both sides until golden brown.
- 4
Once the salmon is cooked through, wipe away any excess oil with paper towels.
- 5
Add the prepared sauce to the pan and coat the salmon, simmering until the sauce reduces and clings to the fish.
- 6
Once the sauce is well coated on the salmon, remove from heat and serve.
- 7
Sauté the 2 bell peppers and 1/2 zucchini in a separate pan, then arrange alongside the salmon on a plate.
Tips
Mix the sauce in advance for a smoother cooking process. You can also use mackerel or Spanish mackerel instead of salmon for equally delicious results.
Nutrition
Per serving- Calories193 kcal
- Protein18 g
- Fat4.7 g
- Carbs16 g
- Sodium1.7 g
The sweet and spicy ginger sauce clings perfectly to the salmon - you'll keep coming back for more rice! It finishes with such a gorgeous glaze, it's absolutely delicious!
Ingredients
3 servings- Salmon fillets3
- Bell peppers2
- Zucchini1/2
- ★Mirin3 tbsp
- ★Sugar2 tbsp
- ★Sake2 tbsp
- ★Soy sauce2 tbsp
- ★Grated ginger1-2 tsp
Directions
20 min- 1
Combine the ★ seasonings (3 tbsp mirin, 2 tbsp sugar, 2 tbsp sake, 2 tbsp soy sauce, and 1-2 tsp grated ginger) in a bowl to make the sauce.
- 2
Pat the salmon fillets dry with paper towels and coat evenly with potato starch (extra).
- 3
Heat oil in a frying pan and cook the salmon skin-side down first, then flip and cook both sides until golden brown.
- 4
Once the salmon is cooked through, wipe away any excess oil with paper towels.
- 5
Add the prepared sauce to the pan and coat the salmon, simmering until the sauce reduces and clings to the fish.
- 6
Once the sauce is well coated on the salmon, remove from heat and serve.
- 7
Sauté the 2 bell peppers and 1/2 zucchini in a separate pan, then arrange alongside the salmon on a plate.
Nutrition
Per serving- Calories193 kcal
- Protein18 g
- Fat4.7 g
- Carbs16 g
- Sodium1.7 g
Tips
Mix the sauce in advance for a smoother cooking process. You can also use mackerel or Spanish mackerel instead of salmon for equally delicious results.