Chef Sham’s One for All & Ginger Salmon

Chef Sham’s One for All & Ginger Salmon
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  1. 1/2 cup dark brown sugar
  2. 1 Chef Sham’s One for All Sauce
  3. 1/2 cup mirin (sweet rice wine)*, or 1/2 cup sake with 1/4 cup sugar
  4. 1 1/2 tablespoons fresh ginger, peeled and
  5. coarsely chopped
  6. 2 6-oz salmon fillets
  7. 2 teaspoons oil (I use Rapeseed oil)
  8. 2 tablespoons Spring onions, green parts only, diced thinly
  9. 1 tablespoon toasted sesame seeds
  10. * You can find mirin in the Asian/International aisle of most grocery stores
  1. In a mixing bowl, add in the Chef Sham’s One for All Sauce, Mirin, ginger, and brown sugar.
  2. Stir well & marinate the Salmon in this mixture for a few minutes.
  3. Heat a non-stick pan on high for a few minutes. Add enough oil to lightly coat the bottom of the pan.
  4. Add the fish, skin side up — carefully, as the oil may splatter. Cook for few minutes undisturbed on high heat until caramelised. With a flat spatula, turn the fish over and, if the pan looks dry,add a little more oil.
  5. Turn the heat down to medium-high and cook for an additional 3-4 minutes, give or take a minute depending on the thickness of your salmon fillet.
  6. Remove the salmon from the pan to a flat tray and generously ladle the glaze on top of the fillet (if you want to keep the crispy top of the salmon in-tact.) Ladle the additional glaze and ½ cup water around the fillet then bake in oven for 10 minutes at 160?C.
  7. When it is ready serve with Wakame (Japanese seaweed) and garnish with green onions and sesame seeds.
Chef Sham Sauces http://chefshamsauces.com/