00:00A true umami rich salmon that flakes a part with just a gentle touch, then combined with sweet mirin and
00:06savoury soy sauce until it's perfectly moist.
00:08That's the 20 minute salmon flake recipe that I'm going to show you today.
00:13For a beautiful version of this recipe, visit my website, just google salmon flakes so that you'd find me.
00:19When I started, I grabbed two salmon fillets, approximately 100g per fillet.
00:23Now, you want to look for leaner salmon for this recipe.
00:26My readers told me that she tried this with really fatty salmon and had a tough time getting those perfect
00:32flakes because all the fat got in the way.
00:35So if you've got options at your fish counter, lean is the way to go.
00:39The next thing we're going to do is patting these fillets dry with some kitchen paper.
00:44So I'm going to hit these fillets with a few generous pinch of salt and turn them so they're coated
00:49all over.
00:50Then I'm going to let them hang out for about 10 minutes.
00:53That salt is drawing out moisture containing those visiodural compounds through osmotic pressure.
01:07After 10 minutes, you'll see some liquid that's accumulated so give the fillets another pat with paper towels to soak
01:15all that up.
01:23Right, now we're going to cook these salmon fillets gently.
01:26I'll fill this pot with enough water to cover the salmon, then bring it up to a boil.
01:31As soon as it's bubbling away, I'm immediately turning the heat weight down to low, so it's just barely simmering.
01:38I'll drop the salmon right into the barely simmering water and let it cook for about 5 minutes.
01:49After 5 minutes, I'll lift these fillets out of the water and transfer them to a heat proof container.
01:55Now I'll let them cool just enough so that I can touch them without burning my fingers off.
01:59Once they're cool enough to touch, I'll gently peel off the skin.
02:03At this stage, it should come off easily.
02:06Don't touch the skin, I like to sprinkle it with some pepper, then quickly pan fry for a little snack
02:11while I'm finishing the rest of this recipe.
02:14It's time to flake this salmon.
02:16I'll grab my wooden spatula here, but chopsticks work great too.
02:20I'm gently brushing and breaking up the salmon.
02:23See how it just falls apart into those beautiful tender flakes?
02:27That's exactly what we want.
02:32If your salmon isn't completely cooked in the centre, it's totally fine.
02:36It's going to cook more in the next step.
02:39I've roughly got the salmon all flaked out, now's a good time to check for any pin bones.
02:44Even if the package said boneless, there are sometimes a few sneaky little ones hiding in there.
02:49Just run your fingers over the flaked salmon and use tweezers or something to pull out any bones you find.
02:55Right, now it's time to build flavour.
02:58I'm putting a frying pan over low to medium low heat.
03:01Once the pan is warm, I'll melt one teaspoon of butter.
03:04When the butter's all melted and starting to bubble a little, I'll mix in all my salmon flakes.
03:13Next, I'm going to add half tablespoon of sake, half tablespoon of mirin and just a touch more salt.
03:20This combination gives you the perfect mummy sweet savoury balance that makes this so addictive.
03:26Now slowly cook this until most of the liquid is gone.
03:29This is the most critical part of making perfect salmon flakes.
03:33Here's what I'm looking for.
03:35The salmon should look fluffy with little air pockets forming between the flakes.
03:40Still appear slightly moist but not wet.
03:42I'm watching for that moment just before the pan starts to show signs of browning at the edges.
03:48The flakes should move freely in the pan without sticking together.
03:52Just before removing from heat, I'll gently fold in a quarter teaspoon of soy sauce and some toasted sesame seeds.
03:58These add this wonderful nutty flavour and a really pleasing texture contrast to the soft salmon flakes.
04:05If you want to store these salmon flakes, you'll want to let them cook completely before you put them away.
04:12Completely cooled, you can place them in a clean container, cover and refrigerate.
04:17They'll keep for about 3-4 days in the fridge.
04:24And that's it. Look at this gorgeous pile of salmon flakes.
04:28I love serving this on top of a bowl of steaming hot rice with maybe a little sprinkle of green
04:33onions.
04:35Or using it as a filling for nigiri rice balls.
04:39Want even more delicious recipes? Grab my free cookbook from the link in the description.
04:45Okay, let's go over the ingredients one more time.
04:48And if you're ready to cook, grab the written instructions by clicking the full recipe box with a picture that's
04:53about to pop up on your screen.
04:56The link to the full recipe is on the screen for you now.
04:58And if you want to watch more similar videos, don't miss my quick and easy recipe playlist popping up on
05:03your screen as well.
05:04Thanks so much for watching and I hope to see you in the next one. Bye.
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