Salmon trimmings with soy honey ginger sauce
Salmon trimmings can be a bit tricky to cook. The small size means they can’t withstand too much tossing and stirring. Here’s a smart way to cook them without ruining their texture and without drowning out the salmon’s natural flavor.
Servings 6 people
Ingredients
- 1 kilogram salmon trimmings (2.2 pounds) excess water pressed out
- 2 tablespoons rock salt or one tablespoon refined salt
- ¼ cup Japanese soy sauce
- ½ cup honey
- 1 teaspoon grated ginger
- ¼ lemon
To serve and garnish
- cooked rice
- scrambled eggs
- aonori
- shichimi togarashi
Instructions
- Toss the salmon trimmings with the salt.
- Into a large frying pan, pour the soy sauce and honey, then stir in the grated ginger.
- Over medium heat, bring the mixture to a soft boil.
- Spread the salted salmon in the hot sauce and leave to cook for two minutes.
- Stir the salmon and continue cooking with occasional stirring for another two to three minutes or just until done.
- Squeeze the lemon quarter over the salmon then give the fish a quick stir.
- Ladle rice into bowls, arrange scrambled eggs and salmon on top.
- Sprinkle with aonori and shichimi togarashi, and serve immediately.
