Evolved from the Japanese Terriyaki flavour, this dish has the flavour of plum emphasized. With a pinch of wit, I decided to throw a plum in and it turned out to be a positive move! The plum and salmon complemented each other so finely , Bear and I actually fought over them. =P Very well, I shall throw in 2 plums next time.
Recipe for Salmon with Japanese Plum Wine
Serves 2 people
Salmon pieces for 2 persons. Cutting into wedges is optional, remove bones if you must do so.
Japanese Plum Wine ( Choya Umeshu ) : 3 tablespoon
2 plums from the bottle of wine, cut into fleshy pieces, not too small. Discard the seeds.
Soy sauce : 1 tablespoon
Mirin : 1 tablespoon
Water : 1 tablespoon
Brown sugar ( or white ) : 1/2 teaspoon
Olive oil : 2 1/2 tablespoon
Salad idea : Green salad leaves, sliced onion , tomato, olive, nuts, etc.
1. Lightly marinate salmon with salt and pepper. Coat salmon ligthly with wheat flour.
2. Fry salmon with olive oil in a pan, till golden brown. Draw out salmon and put aside. Wipe off excess oil from pan.
3. In a bowl, mix wine, soy sauce, mirin, water and brown sugar. Mix well. Add in plum pieces. I've added some black fungus for mine ( it's optional ).
4. Heat pan at medium fire. When the pan is hot enough, throw in salmon pieces again, pour in the bowl of mixture prepared in step 3 and stir fry. Do not cook too long for it will soften the plum much. The dish is ready when the mixture starts to thicken a little. Draw out all the ingredients. The remaining sauce should go very well with accompanied salad, if any.
The fleshy plums give salmon a desirable taste, and I suppose they go well with Mackerel too. ( ? Well, I'll find that out... ) The mild tinge of alcohol is no way overwhelming, but absolutely complementing. A refreshing and appetizing dish perfect for Summer. =D