(Teppan is an iron grill for cooking Japanese style. It can be replaced by a traditional iron skillet or a thick bottom frying pan.)
• 500 grams of Salmón de Chile fillet (a single piece)
• 8 tbsp of sugar
• 2 tsp of grated ginger
• 4 tbsp of rice vinegar
• 8 tbsp of culinary sake
• 1 cup of soy sauce
• olive oil for greasing
• ½ broccoli
• ½ cauliflower
• 1 medium-sized sliced carrot
• 200 g of white and clean shimeji mushrooms
1. In a small pan, mix the sugar, ginger, vinegar, sake and soy sauce and bring to a boil, at high heat. Lower the heat and cook until the mixture thickens slightly. Then let it cool.
2. Place the salmon, skin side up, in a small bowl and marinade with half the cooled sauce. Refrigerate and let marinate for 30 minutes.
3. Heat a medium size iron skillet or grill, greased with olive oil, and place the vegetables to one side of the dish when very hot.
4. Lower the heat and place the salmon on the other side, skin side down.
5. When the salmon meat begins to change color near the skin, turn it over and cook on the other side, for about 3 minutes.
6. Add the shimeji mushrooms and finish cooking the vegetables by pouring in the remaining marinade. Cook until you reduce all the water and the mushrooms are golden in color.
7. When serving, add the remaining sauce to the vegetables and salmon.
1. Be careful not to boil the sauce too much, as it tends to thicken when it cools.
2. If you don't have an iron grill, cook in a thick bottom pan.
Hand on time 30 minutes
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