This yuzu, soy and ginger salmon is a great weeknight dinner and can be marinated ahead of time. It is quick to cook in a pan and the flavors are citrusy, light, and refreshing.
Ingredients 9
4 pieces salmon, with skin on
1 small knob ginger, grated
2 tbsp yuzu juice
1 tbsp mirin
2 tbsp light soy sauce
1 tsp dark soy sauce
kimchi, for serving
sesame seeds, toasted, for garnish
stir fry vegetables, for serving
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Method 4
Marinate the salmon in grated ginger, light soy sauce, dark soy sauce, yuzu, and mirin for at least 30 minutes before cooking. If you have time, you can choose to marinate the salmon overnight for deeper flavour.
Pan fry the with skin side down and flip when golden brown.
I find putting a lid on helps the cook through. You can use a digital thermometer to take the salmon off the pan when it reaches 50C (medium-rare as recommend), or take it off at 60C (if you like your salmon medium well).
Rest the for 5 minutes and serve with stir fry vegetables, kimchi, and sesame seeds.
