Blackened Asian salmon with crispy ginger sticks
Blackened Asian salmon with crispy ginger sticks. In a small bowl, toss the ginger with the flour. Remove the ginger sticks to a paper-towel lined plate and sprinkle them lightly with salt. Here is how you achieve that. Season the skin-side only of the salmon with salt and pepper, and lay the fillets flesh-side down in the marinade. Move on to making the ginger. To make Blackened Asian salmon with crispy ginger sticks you need 7 ingredients and 3 steps easily.
The ingredients needed to make Blackened Asian salmon with crispy ginger sticks:
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1 tbsp of Maggi seasoning
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1 tbsp of kotteri mirin
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1 tbsp of rice wine vinegar
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1/2 tbsp of honey
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1 of centre-cut salmon steak, cut into 2 fillets
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1 of palm-sized nub ginger, peeled and cut into fine matchsticks
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1 tbsp of all purpose flour
Steps to make Blackened Asian salmon with crispy ginger sticks:
- Combine the liquid ingredients in a shallow dish. Season the skin-side only of the salmon with salt and pepper, and lay the fillets flesh-side down in the marinade. Move on to making the ginger.
- Put 1 in. of veg oil into a medium pot on medium heat. In a small bowl, toss the ginger with the flour. Shake off the excess and fry the ginger in the oil for 2 to 3 minutes until golden and crispy. Remove the ginger sticks to a paper-towel lined plate and sprinkle them lightly with salt. Go back to the salmon.
- Add a splash of veg oil to a medium non-stick pan on medium heat. Shake the marinade off the salmon and lay the fillets skin-side down in the pan. Let cook for 5 minutes, basting the salmon frequently with the marinade. Flip the fillets over and let cook 4 minutes on the other side. Serve the salmon topped with the ginger sticks.
What to Serve with Blackened Salmon. Serve the salmon with Caesar Shaved Brussels Sprouts Salad with Crispy Chickpea Croutons for a healthy meal.; Pasta or Rice. Either this Pasta al Limone or Lemon Rice would be delicious paired with blackened salmon.; Veggies. This salmon would be tasty with a side of Roasted Brussels Sprouts or Roasted Potatoes and Carrots. It turned out to be one of those happy accidents, because the char gave the salmon a slightly smoky bitterness, almost as if it'd been grilled.
