Japanese Style Salmon Recipes

Steps:

• On a plate, mix the flour and wasabi powder together.
• Dip the salmon pieces into the flour until lightly coated all over.
• Heat a wok until hot; add in the oil, then add half of the salmon and sear it, without moving, for 1 minute.
• Turn and sear the other side for 1 minute.
• Remove from wok and keep warm; repeat with the remaining salmon.
• Add garlic, soy sauce, mirin, apple juice, spinach, and water to the wok; stir-fry until the spinach has wilted, about 2 minutes.
• Return fish to wok; stir to coat in the sauce, then cook 1-2 minutes.
• Serve over rice with the scallions and sesame seeds sprinkled on top.

Steps:

• This approach with salmon works equally well on fresh halibut or sea bass. We serve the resulting fish hot or at room temperature either as the center of the plate or as part of a salad. If you're using salmon, try marinating and grilling the skin separately to use as a garnish.
• Season salmon with salt and set aside.
• Combine marinade ingredients, except lemon slices, in a small saucepan and bring to a boil. Remove from heat and allow to cool to room temperature. Add lemon and pour cooled marinade over fish and marinate refrigerated for 2 to 4 hours. Turn fish occasionally.
• To serve: Grill or broil on both sides until just done, approximately 4 to 5 minutes per side. Be careful not to overcook. Salmon should still be translucent in the center. Serve with Soba Noodle Salad on the side.