- 400 grams Salmon FIllet, cut into 2.5cm strips
- 40 grams soy sauce
- 20 grams sugar
- 60 grams Mirin (Japanese wine)
- 10 grams Fresh Ginger Paste
- 10 grams lime juice
- 10 grams wasabi paste
Cut the salmon crosswise into 2.5cm strips.
Combine the remaining ingredients in bowl, 3 Minutes, 55C, Speed 1, or until sugar melts.
Heat frying pan .
Arrange the salmon skin-side down in a frying pan and brush with the sauce.
Cook 2 minutes and brush again.
Repeat until the salmon is just flaky, about 10 minutes total.
Serve with steamed Asian greens/tarragon/saffron rice.
Accessories you need
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.
I use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.
All eggs are 55-60 g, unless specified.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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