I wanted to make something healthy and delicious tonight and I did!
Ingredients:
- 1 lb of salmon, cut into little rectangles (1 by 2”)
- 1 stalk of green onions, chopped
- 4 cloves of garlic, minced
- 5 slices of ginger, minced
- 2 tablespoons of soy sauce
- 1 tablespoon of sugar (divided)
- 3 tablespoons of rice wine
- 2 teaspoons of salt
- 1 teaspoon of cornstarch (optional)
- Water as needed
- Oil for cooking
Tips:
- I marinated mine for about an hour, but you definitely don’t have to and it’ll taste just as good.
- Slow and steady really wins the race here!
How to serve:
- The salmon goes great with rice and the egg tomato stir fry I made here: https://www.chefcelia.me/2020/03/15/egg-and-tomato-stir-fry
Directions:
- In a bowl, mix the salmon with salt, half of the sugar, half of the soy sauce, and half of the rice wine. Add in the cornstarch if you have it.
- Cover and set aside for 1 hour.
- Mince the garlic.
- Chop the green onions and divide the green parts from the white parts.
- Mince the ginger.
- In a pan, heat up canola oil.
- Place the salmon skin side up into the heated pan, and cook for 2 minutes on medium high fire.
- Turn the fire down to medium low, and place the white parts of the green onions, the ginger, and the garlic into the pan.
- Pour about 1/2 cup of water over the salmon and the green onions/ginger/garlic mixture.
- Put the lid on and cook for about 3 minutes.
- Open the lid and put the rest of the sugar, soy sauce, and rice wine into the pan.
- Turn the salmon pieces over and cover with the lid to cook for another 3 minutes.
- Take the salmon out of the pan and garnish with the green parts of the green onions.
- Ready to serve.
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