Sauteed and Braised Shetland Salmon Oriental Style
Add an eastern touch to your salmon fillets with Sauteed and Braised Shetland Salmon Oriental Style.
Recipe Information:
| Serves: | Salmon Portion | Course | Cooking Method | Preparation Time: |
|---|---|---|---|---|
| 1 | Fresh Salmon, Fillet | Main | Stir Fry | Less than 30 minutes |
Ingredients:
- 1 x 125g Shetland Salmon fillet portion
- 1 tsp cornflour
- 2˝ tsp peanut oil
- 1 large garlic clove, crushed
- 1 tbsp rice wine
- 1˝ tsp finely chopped garlic
- 4 spring onions finely shredded - white and green separate
- ˝ cucumber, cut into fine strips
- Drizzle sesame oil
- Pinch sesame seeds - toasted
For the sauce
- 1˝ tbsp light soy sauce
- 1 tsp sugar>
- 1˝ tbsp light chicken stock
- 4 turns peppermill
- Good pinch salt
Method:
Dry the salmon and coat with sifted cornflour. Mix together the sauce ingredients until the sugar and salt dissolve. Heat a wok over a high heat until it smokes, add 2 tbsp of peanut oil and the crushed garlic. Fry until lightly browned and discard.
Add the salmon and brown on both sides for approximately 20 seconds each side. Splash in the wine, remove from the heat. Spread the fish with chopped garlic, ginger and spring onion whites, and pour in the sauce. Return to a medium heat and bring to a simmer.
Cover and cook for approximately 4 minutes, add the spring onion greens, transfer to a hot bowl. Quickly sauté the cucumber strips in peanut oil, sesame oil, garlic and ginger, add the sesame seeds and serve on top of the salmon.
Recipe provided by...
Shetland Salmon Farmers' Association
Click here for more information about this recipe provider.
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