Salmon Bulgogi
Ingredients
- 1 pound salmon fillet preferably with skin
Marinade
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice wine (mirin) or white wine
- 1 teaspoon sesame oil
- 1 tablespoon lemon juice
- 1 tablespoon coconut sugar
- 1 tablespoon honey (or more sugar)
- 2 teaspoons roughly minced garlic
- 1 teaspoon grated ginger
- black pepper to taste
Instructions
- Pull the bones from the salmon if there are any. Cut the salmon fillet into about 3/4 to 1-inch thick pieces.
- Cook the salmon with one of these methods: (The time will vary depending on the thickness of salmon.)Broiling: Set the oven rack 6 inches below the heating element. Preheat the broiler. Place the salmon in a broiling pan lined with parchment paper or aluminum foil. Broil about 3 to 4 minutes until the salmon is cooked and slightly charred. Watch closely as not to overcook. Baking: Preheat the oven to 450°F. Place the salmon in a baking pan lined with parchment paper or aluminum foil. Bake for 4 to 5 minutes.Pan-frying: In a preheated, lightly oiled non-stick skillet, cook for a minute or two on each side.
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