Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- Salt and pepper
- 1 tablespoon olive oil
- 1 cup dashi broth
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 green onions, thinly sliced
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. Season salmon fillets with salt and pepper, and brush with olive oil.
3. Grill salmon fillets for 4-5 minutes per side, or until cooked through.
4. In a small saucepan, combine dashi broth, soy sauce, mirin, sake, and sugar. Bring to a boil, then reduce heat and simmer for 5 minutes.
5. In a small bowl, whisk together cornstarch and water until smooth. Add to the saucepan and whisk until the sauce thickens.
6. Remove from heat and stir in green onions.
7. Serve grilled salmon with dashi sauce on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Grill pan or outdoor grill: medium-high heat
- Dashi sauce: simmer
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 14g
- Protein: 32g
- Carbohydrates: 9g
- Fiber: 0g
- Sugar: 6g
- Sodium: 700mg
Substitutions for ingredients:
- Salmon fillets: any other type of fish can be used
- Dashi broth: chicken or vegetable broth can be used instead
- Mirin: rice vinegar can be used instead
- Sake: dry white wine can be used instead
Variations:
- Add grated ginger to the dashi sauce for extra flavor
- Serve with steamed rice and vegetables for a complete meal
Tips and tricks:
- Make sure the grill pan or outdoor grill is well-oiled to prevent the salmon from sticking
- Use a meat thermometer to ensure the salmon is cooked to an internal temperature of 145°F
Storage instructions:
- Store leftover salmon and dashi sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat salmon in the microwave or oven until heated through.
- Reheat dashi sauce in a small saucepan over low heat, stirring occasionally.
Presentation ideas:
- Serve grilled salmon on a bed of steamed rice with dashi sauce drizzled on top.
- Garnish with sliced green onions and sesame seeds.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Steamed rice
- Roasted vegetables
- Miso soup
Troubleshooting advice:
- If the salmon is sticking to the grill pan or outdoor grill, make sure it is well-oiled before grilling.
- If the dashi sauce is too thick, add a little more broth to thin it out.
Food safety advice:
- Make sure the salmon is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover salmon and dashi sauce separately in the refrigerator and consume within 3 days.
Food history:
- Dashi is a traditional Japanese broth made from kombu (dried kelp) and bonito flakes (dried fish flakes).
Flavor profiles:
- Grilled salmon is rich and savory, while the dashi sauce is salty and slightly sweet.
Serving suggestions:
- Serve grilled salmon with dashi sauce as a main course for dinner.
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Region: Japanese