鹽燒鮭魚 Shiojake (Japanese Salted Salmon)

材料 Ingredients
鮭魚 Salmon 2/3 磅 lb (300g)
日式鹽味醃料 Japanese salt flavor marinade 1 份 portion
 鹽燒鮭魚圖片

做法
1.將鮭魚斜切成1.5cm厚片。
2.準備日式鹽味醃料。將1/4杯清酒與鮭魚拌勻，放進冰箱醃30分鐘。取出鮭魚，倒掉清酒。把鮭魚擦乾後，用1小匙鹽與鮭魚片拌勻。
3.將鮭魚裝盒，底部墊上紙巾。蓋上蓋子，放進冰箱冷藏至少1個小時，可以過夜。
4.烤箱預熱到500˚F(260˚C)。烤盤包覆錫箔紙，放進鮭魚後進烤箱用上火烤熟並呈金黃色，大約8分鐘。
5.也可以在不沾鍋內煎熟。把鮭魚放進燒熱的不沾鍋內用中火煎3分鐘，翻面後加入2大匙水，加蓋再煎3分鐘。除去鍋蓋，繼續煎到水份收乾即可。

鹽燒鮭魚做法圖片

PROCEDURE
1.Diagonally cut the salmon into 1.5cm thick filets.
2.Prepare the Japanese Salt Flavor Marinade . Mix the salmon with 1/4 cup of sake wine and store in the fridge for 30 minutes. Remove the salmon from the fridge and discard the sake. Pat dry the salmon with paper towels. Spread 1 tsp. of salt all over the salmon filets.
3.Place the salmon in a container with folded paper towels underneath. Cover and store in the fridge for at least 1 hour, overnight okay.
4.Preheat the oven to 500˚F(260˚C). Put the salmon in a baking pan that is covered with foil. Broil the salmon until completely done and golden brown, approx. 8 minutes.
5.You can pan-fry the salmon instead. Place the salmon filets in a heated non-stick pan and pan-fry over medium heat for 3 minutes. Turn the salmon over, add 2 tab. of water, cover and cook for 3 minutes. Remove the lid and cook until all the liquid is evaporated.




最後更新 (Last Update): 09/24/2020
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