Tag: fish
Pan Fried Salmon with Cashew Sauce
Pan Fried Salmon with Cashew Sauce
This is a take on a popular Sri Lankan dish using salmon instead of different fish indigenous to the South Asian island. The sauce uses cashews as the base, with cilantro, onion, garlic, green chilies, and lime juice. The best part of the sauce is that there’s no cooking required. As far as the salmon goes, it is simply seasoned with salt and pepper. It needs to be pan fried skin side down for 75% of the total cooking time. We’re looking to have nice, crispy salmon skin. Then, all you have to do is ladle the sauce in the center of a plate and place the salmon flesh side down in it.
Equipment
- Food processor or immersion blender
Ingredients
- 8 oz salmon fillet
- 1/4 cup vegetable oil
- 1/2 cup roasted cashews
- 1/4 medium red onion chopped
- 1 green chili
- 2 garlic cloves
- 1/4 cup cilantro chopped
- 1 lime juiced
- salt and pepper to taste
Instructions
- Place the cashews, onion, garlic, cilantro, green chili, lime juice, and 2 tbsp of vegetable in a food processor.
- Purée until smooth.
- Heat up the rest of the vegetable oil in a small sauté pan over medium high heat. Season the salmon fillet with salt and pepper. Place skin side down into the sauté pan.
- Cook the salmon for 6-7 minutes on the skin side. Flip and cook for 3 minutes on the flesh side. Let rest for 5 minutes.
- Place the cashew sauce in the center of a plate.
- Place the fillet flesh side down into the sauce.
Salmon Rice Noodle Soup
Salmon Rice Noodle Soup
Noodle soups are extremely popular all over Taiwan. Salmon noodle soup is a common soup that is low in fat and very easy to make. The stock is simply sautéed ginger, shallots and green onions simmered with water and bonito flakes for an hour. The stock is then strained. Salmon is added to the stock, then simmered until cooked through. The stock is ladled over rice noodles and fried shallots.
Servings: 2
Ingredients
Stock
- 2 tbsp vegetable oil
- 4 green onions chopped
- 4 tbsp ginger minced
- 1/4 cup shallots sliced
- 1/4 cup bonito flakes
- 1/2 gallon water
Noodle Soup
- 2 bunches rice noodles prepared according to package directions
- 1 lb salmon fillets cubed
- 1/2 cup fried shallots
- 1 tsp salt
- 2 tsp sesame oil
Garnish
- green onions chopped
Instructions
- Heat up cooking oil in a large pot over medium high heat. Sauté the ginger, shallots, and green onions for 5 minutes.
- Pour in water. Add in the bonito flakes. Bring to a boil. Reduce the heat to medium and simmer for an hour.
- Strain the stock and continue to simmer.
- Add in the salmon and salt.
- Simmer for 5 minutes until the salmon is cooked through.
- Place 1 portion of the rice noodles in the bottom of a bowl. Top with a 1/4 cup of fried shallots. Drizzle over a tsp of sesame oil.
- Ladle over the stock and salmon.
Oden
Oden
Oden is a Japanese fish cake soup with hard boiled eggs and daikon; all simmered in a dashi/soy sauce broth. Oden is mostly found at Japanese street carts, but can be found at many izakayas. What is great about this soup is that it is a one pot dish that comes together in 30 minutes. The oden is served with togarashi pepper sprinkled on top with a side of hot Japanese mustard to dip the fish cakes in.
Servings: 1
Ingredients
- 3 1/2 cups dashi
- 2 pieces kombu
- 12 oz assorted Japanese fish cakes and balls
- 2 hard boiled eggs
- 1 cup daikon diced into cubes
- 1 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- togarashi pepper to taste
Instructions
- Bring a pot of dashi stock with kombu to a boil over medium high heat.
- Add in the daikon. Lower the heat to medium low and simmer until the daikon is cooked through; about 10 minutes.
- Rinse the excess oil off the fish cakes.
- Add in the fish cakes, hard boiled eggs, soy sauce, mirin, and sake.
- Simmer for 15 minutes.
