The grocery near my home always has fresh Atlantic salmon. I picked some up and went to the farmers market to get some fresh veggies for tonights dinner. This recipe is super easy and healthy. The hint of yuzu marmalade on the salmon adds just a touch of sweetness and citrus. I used my tangine donabe to do a steam fry but feel free to use any cooking vessel that you have on hand.
This is my favorite yuzu marmalade I used for cooking this dish. It’s also great for making cocktails and adding to hot water to make a nice tea. If you click the image it will take you to the Amazon page where you can find it, or click here, instead.
This Tagine style donabe is also the same one I used in this recipe. This is perfect for steam fried dishes like this one and is very durable. It can take the heat! Click the image above to find it on Amazon or click here, instead.
Fillet of salmon – any size you like, the image above I got a enough salmon for 2
Chanterelle mushrooms – a small handful will do or any mushroom you have on hand
2 garlic cloves
1/2 cup of sliced carrots
1 – 2 cups fresh green beans – I love lots of green beans so I used 2 cups
1 TB of minced ginger
1 – 2 TB sesame oil – for pan frying
1 TB mirin
Yuzu marmalade – just enough to do a dollop on top of each salmon like in the picture
White pepper – to taste
Salt – to taste
-Heat your pan on the stove and add the sesame oil. Once hot add in all the veggies and mushrooms and sauté for 3 – 5 minutes till gently cooked
-Add in the mirin, ginger, garlic, a sprinkle of white pepper and salt, and sauté for 2 more minutes till mixed well
-Now, add your salmon on top of the veggies (don’t mix) sprinkle some white pepper on each salmon piece and add a kiss of yuzu marmalade on top of each piece
-Place the lid of the donabe (or any lid you have for your pan) on top and do a steam fry for 6-10 minutes till the fish is done