Caramelized salmon with soy sauce reduction
Salmon, that delicious oily fish, boneless, and loved by both children and adults. It is said to have properties and nutrients that are hard to find in other foods. It is a natural source of omega-3 and proteins, and various studies claim that it provides important benefits for heart health, with just two servings per week.
It is one of the fish I consume the most lately, partly because of how easy it is to prepare and how versatile it is, and partly because of its texture and fantastic flavor. I often cook it grilled, but in this case I decided to experiment with a special and distinctive sauce, which is pleasing both to the eye and the palate, and also pairs well with other fish such as trout or tuna.
Let’s get to it!
Ingredients for two people
2 salmon fillets
2 small onions
half a glass of white wine
1/4 glass of soy sauce
half a glass of brown sugar
half a tablespoon of flour
a drizzle of extra virgin olive oil
mint leaves or bean sprouts for garnish (optional)
Preparation
Chop the onions into small cubes. Sauté them in a frying pan or small saucepan with a drizzle of extra virgin olive oil.
When you see they start to cook, add in this order the white wine, the sugar, and the soy sauce, and stir well.
Let this sauce reduce over medium heat for about 25 minutes, until you see it decreasing.
Using a strainer over the pan or saucepan, sift in the flour to avoid lumps.
Stir and keep it on the heat for a few more minutes until you see it thickening and gaining body. Remove it when it reaches a gelatinous consistency.
In another pan, cook the salmon fillets on a griddle with a few drops of oil (or without), about 1 and a half minutes on each side (depending on thickness), so they don’t overcook and remain juicy.
Serve the salmon on each plate and cover it with the sauce just before serving. Garnish with a few sprigs of mint or bean sprouts.
Things to keep in mind
It pairs wonderfully with basmati rice or pasta; the sauce is truly delicious.
You can also make it with leek instead of onion.