Lacquered Salmon Recipe
Wild-caught salmon fillet seared with a soy glaze & finished with a Japanese scallion salsa – served with our chef’s accompaniment of the day and rolls.
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Ingredients
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Lacquered Salmon
Japanese Scallion Salsa
Chef's Accompaniment
Method
Preparation of Lacquered Salmon
- 1
Make the Soy Glaze
In a small saucepan over medium heat, combine soy sauce, honey, grated ginger, minced garlic, sesame oil, salt, and black pepper. Stir well and bring to a simmer. Allow it to simmer for about 5 minutes until slightly thickened. Remove from heat and set aside.
- 2
Prepare the Salmon
Season the wild-caught salmon fillets with salt and black pepper on both sides. Heat a non-stick skillet over medium-high heat and add a bit of sesame oil. Once hot, add the salmon fillets skin-side down.
- 3
Sear the Salmon
Sear the salmon for about 4-5 minutes until the skin is crispy. Flip the fillets and brush the glaze over the top. Cook for an additional 3-4 minutes, basting occasionally with the glaze until the salmon is cooked through and caramelized.
Preparation of Japanese Scallion Salsa
- 4
Mix the Salsa
In a bowl, combine finely chopped scallions, soy sauce, rice vinegar, toasted sesame seeds, and chopped cilantro. Mix well and set aside to allow the flavors to meld.
Serving
- 5
Plate the Dish
On a serving plate, place a fillet of lacquered salmon. Top with a generous scoop of Japanese scallion salsa. Arrange steamed asparagus and dinner rolls on the side.
- 6
Garnish and Serve
Optionally, garnish with additional sesame seeds and serve immediately while warm.