Salmon Nanbanzuke

Marinated in soy dashi vinaigrette and served chilled, Salmon Nanbanzuke is a delightful seafood fare to enjoy in the summer.

Salmon Nanbanzuke

INGREDIENTS

• ½ carrot (3 oz, 85 g)
• ▢½ onion (6 oz, 170 g)
• ▢½ green bell pepper (2 oz, 57 g; I use Japanese “piman” bell pepper)
• ▢½ cup neutral-flavored oil (vegetable, rice bran, canola, etc) (for cooking vegetables and salmon)
• ▢1 lb salmon
• ▢½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
• ▢¼ tsp freshly ground black pepper
• ▢4 Tbsp potato starch/cornstarch

Nanban Marinade

• ▢1 cup dashi (Japanese soup stock; click to learn more)
• ▢¾ cup rice vinegar
• ▢3 Tbsp soy sauce (I used usukuchi (light color) soy sauce)
• ▢3 Tbsp sugar
• ▢2 Tbsp sake (I used Sho Chiku Bai Classic Junmai Sake)
• ▢2 Tbsp mirin (I used Takara Mirin)

Garnish (Optional)

• ▢lemon slices
• ▢parsley

INSTRUCTIONS

 

• Gather all the ingredients.
  

To Make Nanban Marinade

• In a rectangular container with a lid, combine vinegar, dashi (remove kombu), soy sauce, and sugar.
• Add sake and mirin.
• Cut the carrot into 2 inch pieces and slice into slabs.
• Then cut the slabs into julienne strips. Thinly slice the onion widthwise (to give texture and remain the shape after cooking).
• Remove the seeds from the green pepper and cut into julienne strips.
• Heat a large frying pan and when it’s hot, add 1 Tbsp of oil from the ½ cup oil. Add the onion and saute.
• Once the onions are coated with oil, add the carrot and bell pepper.
• When the vegetables are coated with oil and wilted but still crisp (don’t overcook), transfer them to the marinade. Set aside.

To Prepare Salmon

• If your salmon has skin, you can easily remove it from the corner by holding the salmon with a knife in one hand and slowly pulling the skin on the other hand as you see below. Salmon skin is really delicious when it's cooked till crispy. I'll show you how to prepare below. For now, set aside on a plate, cover with plastic, and refrigerate.
• Once the skin is removed, cut the salmon into a few blocks.
• Then cut each block into bite size pieces, roughly ½ inch thickness.
• Season the salmon with pepper and salt.
• In the same frying pan, heat the rest of oil over medium heat.
• Sprinkle potato starch over the salmon and coat well.
• Remove the excess starch.
• When the oil is hot, add the salmon in the pan (Do not crowd the pan as the oil temperature will drop too quickly). Fry until golden brown, about 5 minutes (depending on the thickness of the salmon). You can use this splatter screen to avoid oil splatter.
• Once the salmon is cooked, shake off the oil well and transfer to the marinade while it’s hot.
• Continue frying the rest of the salmon.
• When you finish frying all the salmon, put the vegetables in the marinade over the salmon so it will be completely submerged in the marinade.
• Cover the lid or plastic and refrigerate for at least 30 minutes, or preferably overnight.

To Serve

• [Optional] Sprinkle salt on the salmon skin and bake at 325ºF (160ºC) in the oven or oven toaster for 30 minutes, or until it's crispy. The skin will cook in its own oil. Once it's crispy, break it into smaller pieces and use them as a decoration when serving.
• Serve the vegetables from the marinade on a plate and top with salmon.
• Garnish with sliced lemon, parsley, and baked salmon skin. Serve it chilled.

To Store

• You can keep the dish in the refrigerator for up to 5-6 days.

NUTRITION

Calories: 377 kcal · Carbohydrates: 19 g · Protein: 24 g · Fat: 21 g · Saturated Fat: 12 g · Cholesterol: 62 mg · Sodium: 434 mg · Potassium: 796 mg · Fiber: 2 g · Sugar: 9 g · Vitamin A: 3651 IU · Vitamin C: 16 mg · Calcium: 40 mg · Iron: 1 mg

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