Pan Seared Salmon
Yakimono literally means “grilled things” and includes preparations that are quickly cooked over intense heat, either grilled or pan-seared. According to Tsuji, this method should both preserve simplicity and purity of flavor, as well as be easy and fast. Salmon is one of my favorite ingredients for cooking nanban-yaki style.
Ingredients
4 salmon steaks, approximately ¾-inch thick
Neutral oil
2 Tbl butter
2 Tbl mirin
1 Tbl soy sauce
1 Tbl rice vinegar
I cup finely chopped green onions
1 lemon, quartered
Instructions
Lightly salt the salmon and leave it to rest 40 to 60 minutes before cooking.
In a large fry pan (either well-seasoned cast iron or non-stick) heat a scant amount of oil and sear both sides of the salmon steaks for a few minutes over high heat. This can be a smoky procedure, prepare accordingly.
Discard the oil in the pan and wipe it out with paper towel.
Add the butter to the pan and then swirl in the rice vinegar, mirin and soy sauce. Stir over high heat for a minute. Add the green onion.
Return the salmon steaks to the pan and baste them in the sauce, cooking to the desired degree of doneness. Remember the salmon will continue to cook off the heat.
Garnish each serving with a lemon quarter.
I like to serve this preparation of salmon with buckwheat noodles and a bitter green like broccoli rabe or Chinese choy sum.
You mention rice vinegar in the steps but not in the ingredients. How much rice vinegar would you recommend adding?
Thank you so much for catching this mistake! You would add 1 Tbl rice vinegar. Cheers, Lisa
I’ve fixed the recipe on the site as well. Thank you again. Lisa