I finally made a salmon recipe the kids love as much as their parents! It’s the Asian inspired marinade and attention to not overcook the fish that makes it so moist and yummy. I served it it with brown rice and cucumbers (since I let the children pick their own vegetables). The parents enjoyed cauliflower fried rice with their fish. Here’s what to do:
You Will Need:
2 (5 or 6 ounce) Salmon Fillets
1 T. Soy Sauce or Coconut Aminos
3 T. Mirin
1 T. Sake
1/2 T. Olive Oil
What to Do:
1. Combine all ingredients except the oil in a ziplock bag, remove as much air as possible and marinade the salmon overnight (or a at least a minimum of 3 hours).
2. Heat 1/2 tbsp oil in a non stick pan over medium heat.
3. Add salmon skin side down, cook for 2 to 3 minutes until crispy. Check the skin to ensure it isn’t cooking too quickly — if it is, just turn down the heat to allow the temperature to decrease.
4. Drizzle over remaining marinade in the ziplock bag over the flesh side. Flip and cook the flesh side for 2 minutes, or to your liking. I like salmon medium so the inside is very moist yet still cooked.
5. Let the fish rest for a couple of minutes, remembering that the salmon will continue to cook while resting.
6. Serve while warm with brown rice and the vegetable children like.
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