Salmon meunière is very popular in Japan. My recipe is easy to make because you don't need raw lemon, you need just a lemon juice. To keep the aroma of butter, add it to the sauce at the end.
Prepare all the ingredients.
Thinly chop the parsley.
Wash the salmon with running water quickly.
Wipe off the water from the surface of it with paper towels.
Sprinkle the salmon with salt, add the same amount of salt to the skin again. Leave it for 30 minutes in a fridge. For the skin, it's difficult to absorb the salt, so add more salt.
Wipe off the water from the surface of it with paper towels.
Coat the salmon with rice flour except the skin of it, and get rid of the excess powder. For the skin, it's not necessary to add the powder because powder is easy to be burned.
Fry the skin of them on small medium heat until crispy while leaning them against the side of the frying pan. It may take about 7 Minutes. While frying the skin, make sure that the all of the skin can fry. Using the side of the frying pan helps to fry it evenly.
Wipe off the excess oil from the frying pan, and add a little of oil. Wipe off the excess oil from the pan while pan frying. You can remove the smell of fish.
Serve the dish on each plates with lettuce and cherry tomatoes.
Wipe off the excess oil from the frying pan, add the soy sauce, mirin, and lemon juice, and bring it to a boil.
Turn off the heat, and add butter to the sauce. Then melt it.
Add the parsley at the end.
Drizzle the sauce on the salmon.
Serving Size 2
Servings 0
