SALMON DONBURI

You can’t eat raw everyday and not even we’d do that no matter how much fish we got lying around. This is a very simple donburi (rice bowl) I make when I have some fugitive pieces of salmon in the fridge.
This recipe is really all about the sauce/oil, which works well with other proteins, especially firm tofu. (The sauce recipe is a family-sized batch, which you can store in your refrigerator for up to a month.)


SALMON DONBURI

Salmon Donburi

3-4 sliced pieces of salmon (1/2” thickness)
Bowl of steamed rice (see earlier post on how to make the perfect rice)

Sauce/Oil
1/2 cup vegetable oil
1/2 cup sesame oil
1 ts minced garlic
1 ts minced ginger
1/4 cup finely chopped onion
1/4 cup finely chopped scallions
2 Tb maple syrup (or honey)
3 Tb soy sauce
2 Tb toasted sesame seeds

Fried Onion
1/2 cup minced onion
2 Tb white flour
1 Tb vegetable oil

METHOD

Sauce/oil

  1. In a pan, add vegetable oil and sesame oil on low heat.
  2. Add ginger, scallions to the pan and bring to light simmer.
  3. Add onion and garlic to the pan (don’t burn)
  4. When garlic and onion start to brown, take off heat, add maple syrup and soy sauce. Mix well.

Fried Onion

  1. Place minced onion in microwave on medium-high for 1 min (to extract as much moisture as possible). Remove.
  2. In a bowl, sprinkle white flour evenly on the onions.
  3. Add vegetable oil to a pan. On medium-low heat, sauté onions until golden brown
  4. Drain excess oil on a paper towel.

Salmon

  1. In a frying pan, sauté salmon slices, med-high heat, in a bit of vegetable oil.
  2. Don’t cook fully through. Keep center raw.
  3. In a bowl of steamed rice, add salmon, drizzle generously with sauce. Top with fried onion and sesame seeds.
quarantinerecipes #donburi #salmonrecipe

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