Japanese pan-seared salmon – light, easy and fast.
- Marinate fresh salmon filets in a mix of Soya sauce, grated fresh ginger root and brown sugar (about one teaspoon for a quarter cup of Soya sauce). Let it stand for one hour in the fridge.
- Heat up a pan without any oil and place the salmon filets. Be careful as it cooks really fast and can burn easily. Let it cook one minute to one minute and a half on each side.
- Serve immediately with fresh salad (here lettuce, avocado and sesame seeds with a simple dressing of olive oil) and white rice.
- It can also be served cold in small portions as an appetizer with a Soya sauce and sesame seed sauce on the side.