Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pn-fried and steamed salmon and cabbage. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
WIPE pan clean, then return to stovetop over medium-high. I replaced the cabbage and cukes in the slaw with bagged broccoli slaw, adding pea shoots because I happened to have some available. Salmon should be served medium rare.
Pn-Fried and Steamed Salmon and Cabbage is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Pn-Fried and Steamed Salmon and Cabbage is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have pn-fried and steamed salmon and cabbage using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Pn-Fried and Steamed Salmon and Cabbage:
- Make ready 4 pieces Raw salmon
- Prepare 1/4 Cabbage
- Take 1 pack Shimeji mushrooms
- Prepare 10 grams Shio-kombu
- Make ready 1 small packet Bonito flakes
- Get 1 to 2 tablespoons Cooking sake
- Take 1 dash of each Salt and pepper
- Prepare 1 Ponzu (optional)
I stir fry and Cook Asian dishes frequently, and would suggest possibly using a sweet rice wine, instead of rice wine vinegar, and maybe brown sugar. Savoy cabbage contains plenty of chlorophyll, which is a booster for our overall health. It promotes blood formation, compensates for magnesium deficiency and supports wound healing. The salmon can increase our ability to concentrate, its fatty acids improve the transmission of stimuli in the brain.
Steps to make Pn-Fried and Steamed Salmon and Cabbage:
- Sprinkle the salmon with salt and pepper. Cut the cabbage up into large pieces (slice the core part thinly). Cut the stem end off the shimeji mushrooms and shred.
- Heat sesame oil in a pan. Pat the salmon dry and pan fry with the skin side down over high heat.
- When it's golden brown, turn the salmon pieces over to cook the other side. (You don't have to cook them through.)
- Wipe excess oil from the pan with paper towels. Throw in the cabbage.
- Add the shimeji mushrooms, shio-konbu, bonito flakes, and sake in that order. Cover with a lid and let steam over low heat for 2-4 minutes.
- When they have wilted, mix the cabbage, shimeji mushrooms, shio-konbu, and bonito flakes together lightly. (Don't touch the salmon too much, or it will fall apart.)
- Line the serving plates with the cabbage and mushrooms, and place the salmon on top. If you like, pour ponzu sauce.
Cabbage, when roasted, gets sweeter and caramelizes and crisps in spots—you'll never go back to slaw. I don't like skin, and salmon is just so-so. At least, that I what I thought before I tried this recipe. I like to coat with honey and sesame seeds and marinade in soy sauce before pan frying with sesame oil. Generously season the salmon fillets with salt and pepper.
So that is going to wrap it up with this special food pn-fried and steamed salmon and cabbage recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
