28 March, 2016
Alright, folks; here’s a recipe to knock your sakes off (see what I did there?). It’s super easy and you’ll want to make it every week, it’s so good!
This recipe is holy-cow-amazing. It’s restaurant-quality but Rachael Ray easy. To top it off, unless you’re counting the oil to cook the salmon, there are only five ingredients. That’s it! Whip up some rice, some veggies, and grab a bottle of sake to serve and you have yourself a meal!
Ready to see how it’s done? Let’s get cookin’!
In a bowl combine the sake, wine, and soy sauce and set aside for a little later.
Pour the oil into a a large skillet and bring to temperature over medium heat. In the meantime, season the fillets on one side (the non-skin side if you got skin-on fillets) lightly with salt. Cook them skin side down in the pan for 4 minutes. Flip them and cook for about 2 more minutes until the meat is just beginning to brown.
Remove the fish and set it on a plate while you pour the fat out of the pan and return it to medium heat. Add the sauce you set aside earlier and simmer until it is reduced by 2/3 (which should take about 4 minutes). Add the fish back in (skin side up, if you have skin-on) and spoon or baste the sauce over the fish. Continue cooking on medium-low heat until the sauce is thickened.
Serve over rice and/or alongside veggies and enjoy!