00:00It's dinner time, it's salmon night, and I'm showing you the perfect fusion dish.
00:04This is the ultimate soy sauce and battered salmon, crispy golden skin, battery flesh,
00:10aromatic garlic rice and that irresistible golden combo sauce that'll make you want to
00:15lick the plate clean.
00:17For a printable version of this recipe, visit my website, just google soy batter salmon
00:21space that you'd find me.
00:23First thing first, let's grab our salmon fillets from the fridge and pat them thoroughly
00:27dry with kitchen paper.
00:28Moisture is the enemy of crispiness and we're after that perfect crispy skin today.
00:38Now I'm going to sprinkle some salt over these, about 1-2% of the salmon's weight if you want
00:44to get technical, but I'll just go with a nice even coating on both sides.
00:49We'll let these rest on the counter for about 20 minutes.
00:53This resting time serves to brilliant purposes.
00:55Not only does it bring the salmon to room temperature so it'll cook evenly, but the salt is pulling
01:01out excess moisture and those fishy-smelling compounds.
01:05Plus, it's seasoning the fish deeply and stabilising those proteins for a better texture when we cook.
01:15While we wait for the salmon, let's get started on our garlic rice.
01:19Into a frying pan over low heat goes a teaspoon each of olive oil and butter.
01:25Once the butter has melted, it goes two cloves of minced garlic.
01:33Now watch this carefully.
01:35We're looking for the transformation from a stark white to a beautiful golden brown.
01:41And don't crank up the heat, garlic burns quickly and bitter garlic is not what we are after.
01:46Once the garlic has reached the perfect golden hue, it goes 300g of cooked rice.
01:52Immediately pour one tablespoon of sake or dried white wine over the top.
01:57Grab your spatula and break up those clumps.
02:00We want every single grain coated with that aromatic garlic-infused fat.
02:05Many people swear by using day-old rice for fried rice, but the most important factor is
02:10that the rice has cooled and been allowed to dry out a little.
02:14Now we can turn up the heat to medium.
02:16Once everything is nicely combined, we'll season with a quarter teaspoon of salt, black
02:21pepper and one teaspoon of dried parsley.
02:25Keep stirring until those seasonings are evenly distributed throughout.
02:30Let the rice cook until the grains separate and some parts start to get just a little bit
02:35crispy.
02:36Here comes my favorite part.
02:38Pour one teaspoon of soy sauce down the side of the pan, not directly into the rice.
02:43This little trick lets the soy sauce heat the hot pan first, developing deeper, more
02:49complex flavors before it even touches the rice.
02:53Mix everything thoroughly, turn off the heat, and let it sit in the pan until you're ready
02:57to serve.
02:58By the way, we're making the garlic rice first because it's easy to reheat.
03:03You can make this ahead of time and quickly warm it up just before serving your salmon.
03:08About 5 minutes before the salmon finishes its salting, let's get our vegetables going.
03:14Heat a pan over medium heat, add some olive oil and then add your asparagus.
03:19Season with a pinch of some pepper, then let them fry for 4-8 minutes depending on how
03:25thick they are.
03:26When they're almost done, add about 150 grams of mushrooms and stir fry for another minute
03:33or two.
03:34I'm using enoki which are quite delicate and cook quickly, but if you're using sturdier
03:39mushrooms, you'll want to add them earlier so they can cook alongside the asparagus.
03:45Once they're done, transfer them to a warm plate and save that pan.
03:53Now for a salmon.
03:55After its 20 minutes rest, pat it dry one more time so it will have drawn up even more moisture.
04:06Then lightly coat the entire surface with a thin layer of all-purpose flour.
04:12Shake off any excess flour since it can burn in the pan.
04:15This thin coating is multitasking, it creates a moisture barrier to keep the salmon juicy,
04:21provides a surface for the beautiful maillard browning, and helps develop the distinctive
04:26meluniere flavour.
04:34Next, add a tablespoon of olive oil to the same pan used for the mushrooms and heat it
04:40to medium-high.
04:41Places salmon skin side down, making sure the skin makes perfect contact with the pan.
04:47Cook it until the skin is golden and crispy, about 3-4 minutes.
04:51Starting skin side down does several things.
04:53It renders out the fat between the skin and flesh, creates that crispy texture we love, and
04:59protects the delicate flesh from overcooking while the skin crisps up.
05:04When the skin is crispy, carefully remove the salmon from the pan and stay aside.
05:09Now, it's not fully cooked at this point, and that's exactly what we want.
05:13Here comes a crucial step many people might skip.
05:16Wipe that pan clean with paper towels.
05:19Those accumulated oils and juices contain compounds that give your final dish a fishy odor, and we
05:25don't want that.
05:25After cleaning the pan, turn the heat down low, and add one tablespoon of butter.
05:31Once it's melted, but not browned, put the salmon back in, again skin side down.
05:37Now for some basting.
05:39Tilt your pan slightly away from you, scoop up the melted butter with a spoon, and continuously
05:45layer the lid over the flesh side of the salmon.
05:47Pour the butter over the salmon every 3-4 seconds for about 1-2 minutes, until the flesh turns
05:54opaque but still looks moist.
05:56This basting technique is key for even cooking and infusing flavour.
06:01Keep the heat low to prevent the butter from burning, which happens around 150 degrees Celsius.
06:07Western-inspired Japanese cuisine, also known as yƓshoku, draws heavily from French cuisine.
06:13One example of this is the Meunier technique, which has become beloved even in Japanese households.
06:20Simply put, it's a lightly dusted fish fillet sautƩed in butter.
06:24Fun-Fresh salmon with a butter and soy sauce base is a great example of this fusion, combining
06:29classic French cooking methods with what we Japanese call the golden combo of butter and
06:35soy sauce.
06:36When a salmon is fully cooked that's opaque throughout but still moist, transfer it to a
06:41wire rack.
06:42This prevents it from sitting in its own juices or excess butter, which would make a beautifully
06:48crispy skin go soggy.
06:50Now for our buttered soy sauce.
06:52In the same pan, add half tablespoon of soy sauce, another teaspoon of butter, one teaspoon
06:58of mirin, and quarter teaspoon of light brown sugar.
07:02Cook this mixture over low heat for about 30 seconds, stirring continuously to create a smooth
07:08sauce.
07:09Keep the heat very low here to prevent the sauce from breaking or burning.
07:14Both butter and soy sauce can burn fast.
07:20For the final assembly, gently reheat the garlic rice if needed, then make a bed of it on each
07:27serving plate.
07:31Place the salmon on top with that gorgeous crispy skin facing up.
07:36Arrange your asparagus and mushrooms alongside.
07:42Then pour that luxurious buttered soy sauce over and around the salmon.
07:48Garnish with a slice of lemon and a sprinkle of freshly ground black pepper.
07:54And there you have it, buttered soy sauce salmon, the crispy skin, the tender flesh, the umami-rich
08:00sauce.
08:01Enjoy.
08:02Want even more delicious recipes?
08:04Grab my free cookbook from the link in the description.
08:08Okay, let's go over the ingredients one more time, and if you're ready to cook, grab the
08:13written instructions by clicking the full recipe box with a picture that's about to pop up on
08:17your screen.
08:23Here we go, the link to the full recipe is on the screen for you now, and if you wanna
08:27watch
08:27more similar videos, don't miss my fish playlist popping up on your screen as well.
08:32Thanks so much for watching, and I hope to see you in the next one.
08:34Bye.
08:35Bye.
08:37Bye.
08:38Bye.
08:40Bye.
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