Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, not deep fried: fall salmon in nanban sauce with lots of vegetables. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
This recipe is boosted by a tangy Thai lemongrass-honey sauce. What makes this recipe so special is the tangy Thai lemongrass-honey sauce that marries perfectly with salmon's natural flavors. In the Kitchen with Big Momma.
Not Deep Fried: Fall Salmon in Nanban Sauce With Lots of Vegetables is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Not Deep Fried: Fall Salmon in Nanban Sauce With Lots of Vegetables is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have not deep fried: fall salmon in nanban sauce with lots of vegetables using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Not Deep Fried: Fall Salmon in Nanban Sauce With Lots of Vegetables:
- Get 2 pieces Raw salmon
- Get 1 Salt and pepper
- Take 1 Flour (cake flour)
- Make ready 1 tbsp Vegetable oil
- Prepare 1/2 ☆Onion (sliced)
- Take 1/2 ☆Carrot (julienned)
- Get 2 ☆Green peppers (thinly sliced)
- Take 100 ml ★Water
- Prepare 3 tbsp ★ Shiro-dashi
- Take 3 tbsp ★Vinegar
- Make ready 1 tbsp ★Soy sauce
- Take 1 tsp ★Sugar
- Make ready 1 dash ★Salt
- Take 1 tbsp ★Yuzu peel (julienned)
The brightness of basil pesto is a nice match for the buttery flavor of salmon in this quick and healthy dinner recipe. "Goong Sarong" (Deep Fried Prawns Wrapped In Vermicelli). Pan-fried scallops are given an elegant treatment with peas and cumin foam in this remarkable scallops recipe by award-winning chef, Chris Horridge. Vegetables - Beets, zucchini, yellow squash, pea tendrils, sweet pea sauce. The popular chicken nanban — deep-fried marinated chicken filets served with tartare sauce — is both a throwback to original nanban cuisine with its use of a spicy marinade, and a modern dish with the tartare sauce that's made with mayonnaise, a sauce that only became popular after World War II.
Steps to make Not Deep Fried: Fall Salmon in Nanban Sauce With Lots of Vegetables:
- Cut the salmon into easy to eat pieces, and sprinkle salt and pepper.
- Combine the ★ ingredients. You can optionally add ichimi spice.
- Cut the ☆ vegetables and mix with the sauce. Note: If you cut the carrot with a vegetable slicer, it will blend well with the sauce, so I recommend it.
- Pat the salmon dry, and dust with flour.
- Heat oil in a pan and pan fry the salmon.
- Cook until crispy on both sides.
- When the salmon is cooked, put into the sauce from Step 3.
- Marinate for about 15 minutes and it's done.
- If you layer the vegetables, salmon, and another layer of vegetables and pour the sauce over, it will penetrate the ingredients better.
- This is how it looks from the side.
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So that is going to wrap it up with this exceptional food not deep fried: fall salmon in nanban sauce with lots of vegetables recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
