Recipe
Tired of Grilled Salmon? Tender Simmered Salmon with Spring Onions
Ingredients
- 2raw salmon fillets
- 1bunch komatsuna (Japanese mustard spinach)
- 1/2spring onion (or sweet onion)
- Ginger,to taste (about 5 slices)
- Apinch of salt
- 150ml water
- 50ml sake
- 2tbsp mirin
- 1tbsp sugar
- 2tbsp dark soy sauce
- 1tsp black pepper
- 1tsp oyster sauce (secret ingredient, optional)
About "Simmered Salmon and Spring Onions"
This is a classic Japanese simmered dish (nitsuke) featuring seasonal spring onions and fresh raw salmon. The key is prepping the salmon by salting it to remove odors and lightly searing only the skin side. Simmered in a skillet with a golden-ratio sauce, the spring onions are cooked until meltingly tender to release their sweetness, while the salmon is steam-simmered to a plump, tender finish. A final sprinkle of black pepper adds a spicy accent that cuts through the rich salmon fat. This versatile recipe can also be used for other fish like sea bream or cod.
Introduction to 【荒木町鈴なり】村田明彦の煮るなり焼くなり →
Tips for Making "Simmered Salmon and Spring Onions"
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Ingredient Choice
- Using raw salmon instead of salted salmon allows the fish to fully absorb the flavors of the simmering sauce.
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Prep
- Sprinkle a little salt on the fillets and let them sit, then thoroughly wipe away the extracted moisture (which contains odors) with a paper towel. If stored in the fridge for a while, splashing a bit of sake is even more effective.
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Prep
- After wiping off moisture, lightly sear only the skin side in a skillet. This professional technique renders out smelly oils while locking in savory umami and aroma.
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Cookware
- Using a shallow, wide skillet instead of a deep pot allows the sauce to distribute evenly, making cooking much easier.
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Seasoning
- For extra depth and richness, adding about 1 tsp of oyster sauce as a secret ingredient is highly recommended.
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Vegetables
- Simmer the spring onions until completely soft and tender rather than keeping them crunchy; this allows them to absorb the sauce and maximizes their sweetness and umami.
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Plating
- Arrange the salmon fillets presentation-side up in the skillet to prevent them from breaking apart during cooking.
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Heat Control
- Cover and steam-simmer on high heat for about 5 minutes after adding the salmon to ensure it cooks through evenly and turns out plump.
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Ginger Timing
- Adding ginger from the start can cause bitterness, so add the sliced ginger midway through cooking after removing the lid.
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Finishing
- Once the sauce reduces, lower the heat and add the komatsuna stems first, followed by the leaves, cooking them briefly.
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Finishing
- A final sprinkle of black pepper after plating adds a spicy kick that cuts through the rich salmon fat and balances the overall flavor.
Ingredients for "Simmered Salmon and Spring Onions"
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How to Make "Simmered Salmon and Spring Onions"
- 1
Sprinkle a small amount of salt over the raw salmon fillets and let them sit for a while to draw out moisture (which contains the fishy odor). If they have been stored in the refrigerator for a long time, sprinkle a little sake as well.
- 2
Thoroughly wipe off the released moisture with a paper towel.
- 3
Heat a skillet and lightly sear only the skin side of the salmon to render out any smelly fat, enhancing its aroma and umami. Once seared, remove the salmon from the skillet.
- 4
Cut the spring onion into wedges. Separate the komatsuna into stems and leaves. Slice the ginger.
- 5
In the skillet, combine 150 ml water, 50 ml sake, 2 tbsp mirin, 1 tbsp sugar, and 2 tbsp dark soy sauce. If you want to add extra depth, add 1 tsp of oyster sauce.
- 6
Bring the simmering liquid to a boil, then add the wedged spring onions. Simmer thoroughly until the onions are completely soft and tender.
- 7
Once the spring onions start to soften, arrange the salmon fillets on top of the onions, skin-side (or presentation-side) up to prevent them from breaking apart.
- 8
Cover with a lid and steam-simmer over high heat for about 5 minutes.
- 9
Remove the lid and add the sliced ginger.
- 10
Tilt the skillet slightly and use a ladle to spoon the simmering sauce over the salmon while reducing the liquid.
- 11
Once the sauce has reduced, lower the heat, add the komatsuna stems first, then add the leaves, and cook briefly.
- 12
Plate the salmon, spring onions, and komatsuna in a dish, pour the sauce over them, and finish with a sprinkle of black pepper.
Detailed Commentary on "Simmered Salmon and Spring Onions"
* Content organized by topics from the video.
Celebrating 10k Subscribers! Special Event
At the beginning of the video, a special project is announced to celebrate reaching 10,000 subscribers. To express gratitude to the viewers who support the channel, the host is recruiting participants for an event to enjoy the finished dishes together. Viewers can apply through the link in the profile, and everyone is warmly encouraged to join. This opening talk beautifully showcases the host's warm personality and enthusiasm for building a community with the audience.
A Springtime Twist on Classic Simmered Fish
The main dish featured this time is "nitsuke" (simmered fish), a cornerstone of Japanese cuisine. While rockfish, cod, or sea bream are traditional choices, this recipe uses raw salmon, which is easily found in most supermarkets. Choosing raw salmon instead of salted salmon is key to letting the rich flavors penetrate the fish. To bring out a springtime feel, it is paired with seasonal spring onions and komatsuna. While using spring onions in a simmered dish might seem unusual, they melt down to release a sweetness that pairs beautifully with the salmon. The ingredient introduction proceeds in a warm, lighthearted atmosphere, complete with a classic Japanese comedy reference.
Pro Prep Tips to Remove Fishy Odors
Salmon has a distinct fishy aroma, making proper prep essential. First, sprinkle a small amount of salt over the fillets and let them sit to draw out moisture. The host humorously refers to this extracted liquid, which concentrates the fishy odor, as "smelly juice." If the salmon has been in the fridge for a while, splashing a little sake on it is even more effective. After thoroughly wiping off the moisture with a paper towel, lightly sear only the skin side in a skillet. This professional technique renders out the smelly oils from the skin while locking in savory umami and adding a nice aroma. The host's bold move of pressing the skin down directly with his hands prompts a funny warning from the staff to "use tongs at home," adding a touch of humor.
Easy Skillet Method & Golden Ratio Sauce
Instead of a deep pot, using a shallow, wide skillet allows the simmering liquid to distribute evenly, making the cooking process much smoother. Combine 150 ml water, 50 ml sake, 2 tbsp mirin, 1 tbsp sugar, and 2 tbsp dark soy sauce in the skillet. While mirin is traditionally added later to prevent the fish from tightening, adding it from the start works perfectly fine for salmon. For extra depth, adding about 1 tsp of oyster sauce as a secret ingredient is highly recommended. Once the sauce boils, add the wedged spring onions. Rather than keeping them crunchy, simmering them until they are completely soft and have absorbed the sauce maximizes their natural sweetness and umami.
Tips for Plump Salmon & the Role of Ginger
Once the spring onions are slightly tender, arrange the salmon fillets on top of them. Placing them presentation-side up prevents the fish from breaking apart. Cover with a lid and steam-simmer on high heat for about 5 minutes. The trapped steam ensures the salmon cooks through evenly, resulting in a wonderfully plump texture. Next, uncover and add the sliced ginger. Adding ginger at this stage is best, as simmering it from the very beginning can introduce bitterness. Tilt the skillet slightly and ladle the sauce over the salmon to glaze it. As the liquid reduces, lower the heat, add the komatsuna stems, and then the leaves to cook them quickly.
Plating in Daiso Tableware & Taste Test
Once the sauce has reduced beautifully, it's time to plate. The host carefully arranges the salmon, tender spring onions, and vibrant komatsuna in a favorite dish purchased from Daiso. A final sprinkle of black pepper adds a spicy kick that cuts through the rich salmon fat, tying the whole dish together. During the taste test, the host praises how deeply the flavors have penetrated the salmon despite the short cooking time. The melting sweetness of the spring onions is exquisite, and the black pepper works wonders. Since this golden ratio sauce is highly versatile and works with other fish like sea bream or cod, the host concludes by encouraging everyone to try it at home.
About 【荒木町鈴なり】村田明彦の煮るなり焼くなり
【荒木町鈴なり】村田明彦の煮るなり焼くなり
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