My afterwork Salmon dish – revisted. I ended up using 2 pans and a plate, which is still too many items to wash after a long day at work, but it tasted so good it was totally worth it.
Adapted from my darling friend Brian Woo’s salmon recipe – it’s quick and easy:
Scale, debone and Skin Salmon
Marinade fillet with 1 tbsp Tamari, 1 tbsp Fish sauce, dash of mirin, dash of yuzu in a bag, and refridgerate for 30 mins
Pan fry fillet for 2 minutes on each side
Immediately wrap fillet inside a foil “boat” and let it sit – so it slow cooks itself with the existing heat
Pan fry salmon skin, and throw inside oven with the grill on for a few more minutes
I served it with a side of carrot and zucchini ribbons (lightly blanched, dressed with sea salt, pepper and olive oil) and topped with thin strips of crispy salmon skin. I pan fried the rest of the zucchini (it was just leftovers from “ribbon making” that I didn’t want to waste).
The result? Really amazing, moist, medium rare flesh better than poached salmon, and topped with the crispy skin that we love so much from fried salmon. Thanks Woo Weeee
I had something to celebrate today… so I bought myself a gift. A whole 6 inches of pure pleasure…. Ooh I LOVE IT!
Those six inchers will give you plenty of pleasure I’m sure.
Besides the washing, how you can spend over 30 minutes to cook after a long days work is puzzling. I’d just get takeaway or instant meals. lol.ooh, and medium done Salmon is the best. So so juicy.
@burnburn - I only cook after work if I get out of the office before 7pm. Otherwise, I will just eat out. Cooking is actually very therapeutic after a long day’s work. It’s great quiet time, just cutting, mixing, heating… with a bit of Bebel Gilberto playing in the background… I can’t stand take-away, because I eat that for lunch during the day already.
Wow, that is a VERY expensive 6in of pleasure! Gosh, I work in a restaurant industry and admire cooks. I wish I can cook but I don’t have much patience.
~$43/inch? Ouch
my mom uses garlic powder on salmon. oh so much.
grumble.
that knife is sexy!
I recently bought a Henckles twin select… <333333
btw, if u hv the time try to make this sauce it’s really good!! you can keep it for quite long, usually those koreans will prepare this at home juz like their kim chi. it tastes a bit like boulgogi sauce but a lot better! dunno if it will help in ur restaurant! a very good sauce for salmon (for me dunno for u)
Special soy sauce
*
Vegetable water
:
- 20g of ginger
- 30g of garlic
- 1ts of whole pepper
- 200g of onion
- 50g of carrots
- 2 cup of water
- 1/2 cup of korean sake
———————————–
Boil and drain it to 1cup and add to below.
+ 2L Soy sauce
+ 1Cup of *vegetable water
+ 1kg salt
———-
1. Put these 3 together and boil.
2. When boil, turn off heat and add,
- 1.5 cup of Mirim(korean seasoning alcohol)
- 1cup of korean sake(Jung-jong)
- 1 apple slices
- 1 lemon slice
3. Close the lid and let it cool for 24 hours.
4. Drain it out & put in bottle.
5. Keep in refrigerator.
amazing food… i LOVE salmon… esp done this way i think it’s heaven. cook for me someday pleeeeeeeese.
Good god! Someone who knows what a good 6 inches can do! That’s haute!
that looks delish! i should learn how to cook.. very soon
awesome improvement on your previous salmon dish
+i would love to get an all-purpose knife for my bday..but prolly not wusthof haha..not as baller as you!
You’re amazing.
1. You’re love for food is an obsession.. I love it!
2. I don’t know how you lead such an extravagant lifestyle.. it seems to me you fine dine just about every week.. I’m soo envious
3. This world is wrong if a woman like you can’t find a man.. my only explanation is that men are intimidated by your style, grace and appetite for fine foods, not to mention the gun and razor sharp knife (and it seems wit)
Anyways, keep blogging, because your tips, recipes, reviews, photography and knowledge of food never ceases to amaze me.
You really should look into opening your own restaurant or becoming a food jounalist!
Just had to comment to provide some appreciation.. don’t normally do this on strangers blogs
@Busta_snoops - flattery will get you everywhere, my dear!
In order to fine dine everyweek I waitress some nights after my regular office job to fund my extravagence. A 70-80 hour work week tends to cancel out any free time to spend time with any man. But I’m working towards my 5 year goal of opening a restaurant. Still so much to learn….