30-Min Soy Sauce & Butter Salmon That Tastes Incredibly Fancy

By Sudachi · 30 min

Ingredients

Instructions

1. Pat 2–3 salmon fillets dry, sprinkle salt (1–2% of their weight) on both sides from a height, and rest at room temperature for about 20 minutes.
2. Garlic rice: put 300 g cooked short-grain rice in a bowl near the stove. Over low heat, melt 1 tsp butter with 1 tsp olive oil, add 2 minced garlic cloves and fry until golden without burning.
3. Add the rice and pour 1 tbsp sake over it. Break up the rice and stir to coat every grain in the garlic oil and butter.
4. Raise the heat to medium. Add 1 tsp dried parsley, ¼ tsp salt and black pepper to taste, and keep cooking until the grains separate and some turn slightly crispy. Stir in 1 tsp Japanese soy sauce down the side of the pan, then turn off the heat and keep the rice in the pan until serving.
5. About 5 minutes before the salmon finishes resting, heat ½ tbsp olive oil in a pan over medium. Season 4 halved asparagus stalks with a pinch of salt and pepper and fry for 4–8 minutes depending on thickness. Add 150 g mushrooms and fry for 1–2 minutes more. Move the vegetables to a warm plate and switch off the heat.
6. After the salmon has rested 20 minutes, pat it dry again and coat all over with a thin, even layer of plain flour.
7. Reheat the pan over medium-high and add 1 tbsp olive oil. Place the salmon skin-side down and press gently so the skin stays in contact with the pan. Fry 3–4 minutes, depending on thickness, until the skin is crisp and golden.
8. Move the salmon to a plate; it should not be fully cooked. Wipe out the pan, set the heat to low and melt 1 tbsp butter (add more for larger fillets or a bigger pan).
9. Return the salmon to the pan skin-side down. Tilt the pan and spoon the hot butter over the top, basting continuously for 1–2 minutes until the flesh turns opaque. Drain on a wire rack.
10. Sauce: return the pan to the stove and add ½ tbsp Japanese soy sauce, 1 tsp butter, 1 tsp mirin and ¼ tsp sugar. Cook over low heat for 30 seconds while whisking, then take off the heat.
11. Reheat the rice if needed and shape a bed of it on each plate. Lay the salmon on top skin-side up, arrange the asparagus and mushrooms alongside, garnish with lemon slices and black pepper, and drizzle with the sauce from the pan.

Summarized from Sudachi's video. Watch it for the details.

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