11/10/2023 0 Comments Salmon with honey tangerine sauce![]() Enjoy its refreshing flavor with grilled fish, tempura, yakitori chicken skewers, gyoza dumplings, and pickles. If you substitute this for your regular salt in sauces, the taste of your dish is instantly elevated. The sauce boasts a savory kick with a pleasant sourness and aroma that comes from the mikan. The sea salt, which has a touch of sweetness, is also locally produced and it perfectly complements the mikan’s umami. After the unripe mikan is picked, it is crushed with its rind and salt-preserved for two weeks until it naturally turns pasty and its umami increases. However, they felt that even the unripe fruit still has a beautiful flavor. ![]() The mikan used to make this sauce, would otherwise be discarded as part of thinning the orchard. Miyamoto Orange Garden grows the mikan in their own terraced orchards by the seaside under abundant sunlight and caressed by ocean breezes without using chemical pesticides. Add the honey mixture and lemon wedges into the skillet, reduce the sauce until its sticky. Add the garlic into the pan, saute until slightly browned. Turn it over again so the skin side is at the bottom. Turn the salmon over and cook for 1 minute. 3 to 4 minutes on the first side and 2 to 3 minutes on the second side for a standard fillet that’s about 2.5cm / 1 thick at the thickest part. Please read my privacy policy.This green, refreshing, and savory sauce is a new type of seasoning made by salt-preserving mikan (a small, Mandarin orange-like citrus). Pan-fry the salmon, skin side down first, for about 1 minute. I may earn a commission on products with no extra cost to you. Thaw in the refrigerator prior to serving. ![]() To freeze- Wrap well in a Ziploc bag or vacuum sealer (recommended). Store smoked salmon in an airtight container in the refrigerator for 5-7 days. This salmon ends up perfectly moist without brining.
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