TANGY SALMON SALAD

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<TANGY SALMON SALAD/ 鮭の南蛮漬け>

＜Yield> 2 servings

<Prep time> 15 minutes (does not include soaking time)

<Cook time> 10 minutes

<Ingredients>

200g salmon fillet

¼cup sliced onion(100g)

½cup sliced paprika(80g)

½cup shredded carrot (100g)

2 tbsp potato starch / corn starch

¼ tbsp salt

½ tsp black pepper

1 tbsp oil

Sauce

3tbsp Soy sauce　

3tbsp rice vinegar

3tbsp Mirin

1tbsp cooking sake/ rice wine

<Directions>

1. To the pot, add sake and mirin. Bring it to a boil, then lower the heat. Continue to simmer for 30 seconds to burn off the alcohol. ( Make sure to cook off until there is no alcoholic smell.)Off the heat. Add soy sauce and rice vinegar. Let it cool down. Transfer to the container.

2. Sprinkle some salt on salmon. Leave it for 10 mins until the salmon starts to sweat. Remove the moisture by tapping with a paper towel. Sprinkle some black pepper.

3. Chop carrot and paprika into thin matchsticks. Thinly slice onion.

4. Lightly Coat salmon with potato starch. Shallow fry with the oil until the skin side is slightly brown about 4 mins over mid high heat. Flip the salmon then add vegetables. Close the lid and steam it for another 5 mins on low heat. Transfer to the marinade. Let it sit in the fridge for 1 hour or overnight.

<Miwa’s tips> ※Watch more on YouTube!

1. If you are sensitive to the tanginess, you can boil off the vinegar together with mirin and cooking sake. I recommend adding soy sauce after turning off the heat to retain the aroma.

2. Steaming vegetables is optional, but you can eat more vegetables by steaming them.

3. As the time passes , the bolder the flavor would be.

<Storage time>

Store in an air-tight container in the fridge for up to 3 days.

This TANGY SALMON SALAD  is great to be served in this tableware

<MIWA’s recommendations♡>

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2023/3/11 MIWA