DH and I really enjoyed this different way of preparing salmon. From Keiko O Aoki's "Easy and Healthy Japanese Food for the American Kitchen." It should be noted that DH and I skinned the salmon filets and it turned out great, but I am posting the recipe as it appears in the book. Also, make sure to use low sodium soy sauce. Even with this, I found the dish to be a little salty and might skip the teaspoon of salt next time to see how it turns out.

Ingredients

4 serv.

salmon fillets, with skin↗4
fresh cilantro, for garnish↗
cup flour↗1⁄4
teaspoon salt↗1
tablespoons vegetable oil↗2
Sauce
tablespoons soy sauce↗2
tablespoons rice vinegar↗1 1⁄2
teaspoons sugar↗1 1⁄2
teaspoons sesame oil↗1 1⁄2
sprigs green onions, finely chopped↗2
inch fresh ginger, finely minced1
garlic clove, finely minced↗1

Step-by-step instructions

1
In a bowl, mix all the sauce ingredients.
2
Cut salmon into bite-size pieces and sprinkle with 1 tsp salt and let sit for 5 minutes. Remove any excess moisture from the fish by patting with paper towels. Lightly coat the fish with flour, shaking off excess flour.
3
Heat vegetable oil in a frying pan. Over medium heat, fry both sides of the fish for 2-3 mins on each side until the salmon skin becomes crispy.
4
Pour off excess oil from frying pan. Add the sauce and fold the sauce over until the fish is evenly coated.
5
Serve, garnishing with cilantro.

Source: food.com

Original recipe ↗

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