Buying chicken, beef and pork (we don’t really eat lamb) is easy, just go to the counter, ask for the parts and the butcher will give it to me. Fish, on the other hand, is a whole new different game. I would stare at the fish and the fish would stare back at me and I guess we are both thinking about the same thing, “Who are you?” I can only recognise a handful, like that Mr. Tilapia with Stripes, Ms. Snapper in that beautiful red “dress” and of course Mr. Salmon, whom X and I both love. As for the rest, the staring game is on every week. And it’s worse when X is not a fan of fish, or rather, cooked fish with bones in them, as he finds it a chore to pick out the bones before eating – hence making salmon fillets a regular appearance on our dining table.
Salmon fillets are extremely easy to cook – they can be poached, grilled, baked, and pan-fried, but my favourite way of cooking them is by pan-frying them because the high heat will seal in the juices and it makes the skin really crispy. We often eat our salmon with mushroom sauce with spaghetti, but this time round I wanted to have it with rice, so I used my Soy Glazed Salmon recipe as a base and inspiration from White On Rice Couple, and added sake and ginger into the sauce and replaced the brown sugar with honey. I was a little bit more generous with the ginger than stated in the recipe because I love the taste of ginger, it makes the glaze more spicy but it’s a very addictive kind of spiciness.
Prepping and cooking this salmon takes only 15 minutes, and if you add the time to sauté a vegetable dish and to cook the rice, I reckon it will only take about 30 minutes in total to cook a hearty, healthy and delicious meal. Nothing beats home-cooked meals and you and I know it! (;
|1) Combine the glaze ingredients in a small pot.||2) Bring to a boil and simmer until thickened.|
|3) Pat-dry the salmon fillets and season lightly with salt.||4) Then season generously with black pepper.|
|5) Fry the fish, skin side first, until the skin crispy.||6) Then turn to the other side and fry until the fish is done.|
- 2 tablespoons sake
- 1 tablespoon soy sauce
- 1 tablespoon honey
- ½ tablespoon ginger, peeled and grated
- ½ tablespoon lemon juice (or rice vinegar)
- 2 salmon fillets (about 200 grams each)
- Salt and freshly ground black pepper
- 1 tablespoon canola oil
- Handful of coriander, for garnish
- Combine the glaze ingredients in a small pot. Heat on high heat until the glaze is boiling then reduce the heat to a simmer. Simmer until the glaze thickens then turn off the heat.
- Rinse and pat-dry the salmon fillets thoroughly with paper towels. Cut a slit in the middle of the salmon fillet for quicker cooking, ensuring that you don't cut all the way through. Season both sides light with salt and generously with black pepper.
- Heat a frying pan over high heat until very hot. Add in the the oil then lay the salmon fillets, skin side down, in the frying pan. Turn the heat down to medium-high and don't touch it. Cook until the skin is crispy, about 3 minutes, then turn to the other side and cook until the salmon is cooked through, another 2 to 3 minutes.
- Remove the salmon fillets to a serving platter. Reheat the glaze if needed then drizzle generously over the salmon fillets. Garnise with corainder and serve hot with rice and vegetables.