Salmon Nanbanzuke (Marinated Fried Salmon)
Try this Salmon Nanbanzuke (Marinated Fried Salmon) recipe.
Try this Salmon Nanbanzuke (Marinated Fried Salmon) recipe.
- freshly ground black pepper
- 1
- 1/2
- onion
- 3
- 2
- 1/4
- cup
- sugar
- 4
- parsley
- 3 tbsp sugar
- 1/4 tsp freshly ground black pepper
- soy sauce
- 3/4
- 3/4 cup rice vinegar
- tbsp
- tsp
- lb
- rice vinegar
- lemon slices
- carrot
- garnish (optional)
- ingredients 1/2 carrot (85 g 3 oz) 1/2 onion (170 g, 6 oz) 1/2 green bell pepper (57 g, 2 oz) (i use japanese “piman†bell pepper) 1/2 cup neutral flavor oil (vegetable, canola, etc) (for cooking vegetables and salmon) 1 lb salmon 1/2 tsp salt (kosher or sea salt; use half if usin
- 1/2 carrot (85 g 3 oz) 1/2 onion (170 g 6 oz) 1/2 green bell pepper (57 g, 2 oz) (i use japanese “piman†bell pepper) 1/2 cup neutral flavor oil (vegetable, canola, etc) (for cooking vegetables and salmon) 1 lb salmon 1/2 tsp salt (kosher or sea salt; use half if using table salt) 1/4 tsp fr
- 1/2 carrot (85 g 3 oz) 1/2 onion (170 g 6 oz) 1/2 green bell pepper (57 g, 2 oz) (i use japanese “piman†bell pepper) 1/2 cup neutral flavor oil (vegetable, canola, etc) (for cooking vegetables and salmon) 1 lb salmon 1/2 tsp salt (kosher or sea salt; use half if using table salt) 1/4 tsp fr
- 1/2 carrot (85 g 3 oz)
- (85 g 3 oz)
- 1/2 onion (170 g 6 oz)
- (170 g 6 oz)
- 1/2 green bell pepper (57 g 2 oz) (i use japanese “piman†bell pepper)
- green bell pepper
- (57 g 2 oz) (i use japanese “piman†bell pepper)
- 1/2 cup neutral flavor oil (vegetable canola, etc) (for cooking vegetables and salmon)
- neutral flavor oil (vegetable canola, etc)
- (for cooking vegetables and salmon)
- 1 lb salmon
- salmon
- 1/2 tsp salt (kosher or sea salt use half if using table salt)
- salt (kosher or sea salt use half if using table salt)
- 4 tbsp potato starch/cornstarch
- potato starch/cornstarch
- nanban marinade 1 cup dashi 3/4 cup rice vinegar
- nanban marinade
- 1 cup dashi 3/4 cup rice vinegar 3 tbsp soy sauce (i us
- 1 cup dashi
- dashi
- 3 tbsp soy sauce (i used usukuchi (light color) soy sauce
- (i used usukuchi (light color) soy sauce)
- 2 tbsp sake (i used sho chiku bai classic junmai sake)
- sake
- (i used sho chiku bai classic junmai sake)
- 2 tbsp mirin (i used takara mirin)
- mirin
- (i used takara mirin)
- garnish (optional) lemon slices parsley
- lemon slices parsley
- Carbohydrate 90.6523621158056 g
- Cholesterol 1263.6960648 mg
- Fat 416.796576869297 g
- Fiber 19.0231992102184 g
- Protein 305.29882628186 g
- Saturated Fat 133.232408945262 g
- Serving Size 1 1 recipe (2591g)
- Sodium 13005.0926655931 mg
- Sugar 71.6291629055873 g
- Trans Fat 26.6806464504678 g
- Calories 5327 calories
Step-by-step
- Prepare the vegetables: Dice 1/2 carrot, 1/2 onion, and 1/2 green bell pepper.
- Heat 1/2 cup neutral oil in a pan. Sauté the vegetables until softened.
- Season 1 lb salmon fillet with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.
- Dredge the salmon in 4 tbsp potato starch/cornstarch.
- Fry the salmon in the same pan until cooked through.
- Make the Nanban marinade: Combine 1 cup dashi, 3/4 cup rice vinegar, 3 tbsp soy sauce, 2 tbsp sake, and 2 tbsp mirin.
- Pour the marinade over the fried salmon and vegetables.
- Simmer for a few minutes to allow the flavors to meld.
- Garnish with lemon slices and parsley (optional).
A Housewife's Delight: Salmon Nanbanzuke - A Flavorful Journey
As a busy housewife, finding time to cook delicious and healthy meals can be a challenge. But sometimes, a simple yet elegant dish can make all the difference. This Salmon Nanbanzuke recipe has become a staple in my kitchen, a perfect blend of sweet, savory, and tangy flavors that never fails to impress my family. The crispy fried salmon, bathed in a rich and flavorful marinade, is a delightful experience, and the best part is, it's surprisingly easy to make! It's a recipe that allows me to present a restaurant-quality meal without spending hours in the kitchen. The beautiful colors of the vegetables and the glistening salmon make it visually appealing too, a perfect centerpiece for a family dinner or a special occasion.
What I truly appreciate about this dish is its versatility. The marinade's tangy sweetness complements the salmon beautifully, and the slight crispiness of the fried fish adds a delightful textural contrast. You can easily adjust the ingredients to your liking; perhaps adding a dash of chili flakes for a spicy kick, or substituting other vegetables like zucchini or mushrooms. The beauty of this recipe lies in its adaptability, allowing for creative expression within the confines of a simple yet satisfying meal. It's the kind of recipe that makes even a hectic weeknight feel a little more special, a small act of self-care through delicious home-cooked food. The appreciative smiles from my family after a meal like this are the most rewarding part of my day.
Beyond its ease of preparation and delicious taste, this Salmon Nanbanzuke holds a deeper significance for me. It's a reminder that even amidst the chaos of daily life, taking the time to prepare a thoughtful meal can nurture the bonds we share. It's a small gesture of love and care, a way to nourish not just the body, but also the soul. The warmth of a shared meal, the laughter and conversation that unfold around the table – these are the moments that make life truly meaningful. And this simple yet exquisite dish has become a cherished part of those moments.
This Salmon Nanbanzuke recipe isn't just a meal; it's a story. A story of a busy housewife finding joy in the kitchen, of creating delicious food for her loved ones, and of sharing precious moments around the dinner table. It’s a testament to the fact that simple ingredients, combined with a little love and care, can create extraordinary experiences. And that, I believe, is the true magic of cooking.
