Quick and delicious! Iron pan-seared skin-on sockeye salmon (glaze: Mirin, sake, soy sauce, sugar, lemon) plated on a pile of sautéed baby spinach and shiitake mushrooms in butter, salt and garlic, with pickled seaweed* atop Japanese rice. Tastes great cold for next day’s lunch.
*Wakame Hiyashi Chuka seasoned seaweed salad
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