As everyone knows, the Nordic countries are more fond of and consumers of fish, especially salmon. Now that my vacation is over and I’m back home in Finland, I can go back to my old culinary habits, so today I’d like to share with you a hearty recipe and I hope you’ll like it.
I chose this recipe because marinating the salmon makes it tender and melts in your mouth.
Without further ado, let’s move on to the ingredient lists (serves 4):
• 675 g salmon fillet
• 30 ml sunflower oil watercress, for garnish
• 5cm fresh ginger root
• 50g mooli, grated
• asparagus according to preferences
For the teriyaki sauce we need the following:
• 5ml caster sugar
• 5ml dry white wine
• 5ml sake, rice wine
• 30ml dark soy sauce
In order to make the teriyaki sauce put together the sugar, white wine, sake or rice wine, and soy sauce. Keep mixing until the sugar dissolves.
For this recipe, we need to remove the skin from the fish with a very sharp filleting knife.
Cut the fish into strips then put it in a ceramic dish. Pour over the teriyaki sauce and let it marinate for 10-15 minutes. Completely avoid the metallic dishes while the fish is set aside to marinate.
Remove the fish from the marinade and place it in a colander to drain.
In a preheated wok heat the oil, add the salmon in batches, and cook it for 3-4 minutes. Check one piece to verify if it’s cooked enough.
Transfer the fish to the serving plates garnish with watercress and serve with ginger and mooli.
I’m really into seafood and fish and I really enjoy cooking and eating this recipe. If this gives you a wink then maybe it’s time to give it a try.
Salmon is my favorite fish of all time and I think it’s full of nutrients and healthy oils. Of course is good not to abuse it, as any other product in this world.
Let me know guys if this recipe was to your liking and I really appreciate the time you give to read my blog. Now that I finish my moving I’m hoping to return to my normal schedule as it was before the holiday; so see you next Sunday at 2 pm Helsinki time.
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