This easy and incredibly delicious dish features crispy-skinned salmon coated in a sweet and savory butter and soy sauce glaze.
It's perfect with a bowl of rice or as a bento lunch.
Even those who typically dislike fish, eggplant, or zucchini might find themselves loving this one!
10 minutes
Oneko
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 salted salmon fillets, skin-on
- 1 Japanese eggplant
- 1 /2 medium zucchini
- 2 tbsp. potato starch (divided use, for coating)
- 3 tbsp. vegetable oil
- thinly-sliced Japanese long green onion or scallions, to taste
- A1 tbsp. mirin
- A1 tbsp. grain vinegar
- A1 tbsp. soy sauce
- A2 tsp. moscovado
- A2 tsp. white sesame seeds
- A2 tsp. unsalted butter
INSTRUCTIONS
- 1
Cut the salmon fillets into bite-sized pieces. Place them in a zip-top bag with 1 tbsp. of potato starch, seal the bag, and shake to coat evenly. Heat vegetable oil in a frying pan over medium-low heat and arrange the salmon evenly in the pan. Cook until golden brown on one side, then flip.
- 2
While the salmon is cooking, slice the eggplant and zucchini into half-moons about ½-inch thick. Reuse the zip-top bag from step 1: add the remaining 1 tbsp. of potato starch along with the sliced vegetables. Seal and shake to coat.
- 3
Add the coated eggplant and zucchini to the pan with the salmon. Cook both sides until golden and crispy, letting them absorb the oil.
- 4
Add the combined sauce ingredients (A: mirin, vinegar, soy sauce, moscovado, sesame seeds, and butter) to the pan, coating the ingredients well. Turn off the heat and add the butter, tossing to melt and evenly coat the fish and vegetables. Serve and garnish with sliced long green onions or scallions.
RecipeID
184
Tips & Notes
If available, use moscovado instead of white or brown sugar for a deeper flavor. (This recipe uses powdered moscovado.)
This recipe uses salted salmon fillets (the kind that can be eaten as is without further seasoning).
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"I’m a fun-loving chef and devoted foodie, so captivated by Hokkaido’s incredible variety of ingredients that I decided to make it my permanent home. I’ve been living here for 20 years. In spring, I forage for wild vegetables; in summer, I camp; in autumn, I hunt for mushrooms; and in winter, I ski. I’m an active explorer who chases seasonal flavors and gourmet experiences all across Hokkaido—even if it means spontaneous long-distance trips. My motto is: “If the night is fun, tomorrow will surely be even better!” I focus on creating recipes for flavorful appetizers that liven up the evening and hearty main dishes that make you want to keep reaching for more rice."