30-Min Soy Sauce & Butter Salmon That Tastes Incredibly Fancy

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and similar in flavor.

Pat salmon fillets dry with kitchen paper.

Sprinkle salt over salmon fillets and let rest for 20 minutes.

In a frying pan over low heat, add 1 tsp olive oil and 1 tsp butter.

Add 2 cloves of minced garlic and cook until golden brown.

Add 300g of cooked rice and 1 tbsp sake or dry white wine, breaking up clumps.

Season with ¼ tsp salt, black pepper, and 1 tsp dried parsley.

Pour 1 tsp soy sauce down the side of the pan and mix thoroughly.

Heat a pan over medium heat, add olive oil, and asparagus, seasoning with salt and pepper.

Stir-fry asparagus for 4-8 minutes, then add 150g mushrooms and stir-fry for another 1-2 minutes.

Transfer vegetables to a warm plate and set aside.

Pat salmon dry again and lightly coat with all-purpose flour.

In the same pan used for mushrooms, add 1 tbsp olive oil and heat to medium-high.

Place salmon skin-side down and cook until skin is golden and crispy, about 3-4 minutes.

Remove salmon and wipe the pan clean with paper towels.

Turn heat down low, add 1 tbsp butter, and return salmon skin-side down.

Baste salmon with melted butter for 1-2 minutes until flesh is opaque but moist.

Transfer salmon to a wire rack to prevent sogginess.

In the same pan, add ½ tbsp soy sauce, 1 tsp butter, 1 tsp mirin, and ¼ tsp light brown sugar, cooking for 30 seconds to create a sauce.

Reheat garlic rice if needed and make a bed of it on each serving plate.

Place salmon on top of the rice, arrange asparagus and mushrooms alongside, and pour butter-soy sauce over the salmon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens