Tsukemono Salmon Recipe
Includes rice and a choice of macaroni salad or tossed salad.
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Ingredients
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For Tsukemono Salmon
For Rice
For Macaroni Salad (optional)
For Tossed Salad (optional)
Method
Prepare the Tsukemono Salmon
- 1
Marinate the Salmon
In a bowl, combine soy sauce, mirin, rice vinegar, sesame oil, grated ginger, salt, and black pepper. Place salmon fillets in the marinade, ensuring they are coated. Cover and refrigerate for at least 30 minutes.
- 2
- 3
Garnish
Chop green onions and sprinkle over the cooked salmon before serving.
Cook the Rice
- 4
Prepare the Rice
Rinse the short-grain rice under cold water until the water runs clear. Combine rice and water in a rice cooker or pot, and cook according to the rice cooker's instructions or bring to a boil, then reduce to low heat, cover, and simmer for 18-20 minutes until water is absorbed.
- 5
Fluff the Rice
Once cooked, let the rice sit covered for an additional 10 minutes, then fluff with a fork.
Make the Macaroni Salad (optional)
- 6
Cook the Macaroni
In a large pot, bring water to a boil and cook elbow macaroni according to package instructions. Drain and rinse under cold water to stop the cooking process.
- 7
Mix the Salad
In a bowl, combine cooked macaroni, mayonnaise, diced carrots, diced celery, salt, black pepper, and paprika. Mix well and chill in the refrigerator for at least 30 minutes before serving.
Make the Tossed Salad (optional)
- 8
Prepare the Tossed Salad
In a large bowl, combine mixed salad greens, halved cherry tomatoes, and sliced cucumber.
- 9
Dress the Salad
In a separate small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Drizzle over the salad and toss gently to combine.
