Braised Salmon with Radish
Simple and Delicious Salmon Braised with Seasonal Daikon Radish!
Hello everyone! Today, I’m excited to share a wonderfully simple yet incredibly flavorful braised salmon recipe. This dish features a savory soy sauce-based broth that perfectly coats tender salmon and crisp seasonal daikon radish, making it a true rice-pairing delight. While fresh salmon is delicious on its own, why not try it braised with the fresh flavors of seasonal radish this time? This recipe is so straightforward, using only two main ingredients, that you can whip it up in no time! It looks like a small portion, but it disappears quickly! With concerns about health rising globally, I hope you’re taking good care of yourselves by focusing on immunity and exercise during this time spent more at home. Now, let’s get to this delightful salmon dish!
Main Ingredients- 150g Salmon
- 80g Daikon Radish
- 10g Green Onion
- 5g Ginger (about 2 thin slices)
Braising Sauce- 236ml Kombu Broth (about 1 cup)
- 2 Tbsp Sugar
- 3 Tbsp Soy Sauce
- 4 Tbsp Mirin (Sweet Rice Wine)
- 4 Tbsp Sake (Rice Wine)
- 236ml Kombu Broth (about 1 cup)
- 2 Tbsp Sugar
- 3 Tbsp Soy Sauce
- 4 Tbsp Mirin (Sweet Rice Wine)
- 4 Tbsp Sake (Rice Wine)
Cooking Instructions
Step 1
First, prepare the daikon radish. Wash the radish thoroughly, then cut it into approximately 0.5 cm thick square pieces. Cutting it this way helps the braising liquid penetrate well and improves the texture.
Step 2
Peel the ginger and julienne it finely. The pungent aroma of ginger helps to eliminate any fishiness from the salmon and adds a wonderful depth of flavor. Even beginner cooks can create a fantastic braised salmon dish by following these steps!
Step 3
Prepare about 5g of ginger (approximately 2 thin slices). Thinly julienned ginger is excellent for serving alongside the braised salmon and adds a fragrant aroma during cooking.
Step 4
Julienning the ginger finely will make it a great accompaniment to the braised salmon. The distinct aroma of ginger will further enhance the salmon’s flavor.
Step 5
Gather all the ingredients for the braising sauce: kombu broth, sugar, soy sauce, mirin, and sake. Having them measured and ready will make the cooking process smoother.
Step 6
In a pan or pot for braising, combine the kombu broth, sugar, soy sauce, mirin, and sake. Stir well to dissolve the sugar and ensure the ingredients are evenly mixed.
Step 7
Now, add the prepared daikon radish and julienned ginger to the sauce in the pan. Bring the mixture to a boil over high heat. Once it starts boiling, reduce the heat to medium-low. Proper heat control is crucial here!
Step 8
After reducing the heat to medium-low, cover the pan with a lid and let it simmer for about 5 to 7 minutes. During this time, the radish will become translucent and tender. Keep an eye on the radish to gauge its doneness.
Step 9
Once the radish is sufficiently cooked, remove the lid and carefully place the salmon pieces into the pan. Be mindful not to overcook the salmon, as it can break apart easily.
Step 10
After adding the salmon, cover the pan again and continue to braise over medium-low heat for another 3 to 5 minutes. This allows the sauce to penetrate the salmon thoroughly.
Step 11
When the time is up, uncover the pan. Use a spoon to ladle the braising liquid over the salmon and radish pieces, coating them evenly. This basting technique helps to create a beautiful glaze.
Step 12
Continue to simmer over medium-low heat until there are about 3 to 4 tablespoons of the braising liquid remaining in the pan. Be careful not to reduce it too much, as it could become too salty. Your delicious braised salmon is now ready!
Step 13
Carefully transfer the finished braised salmon and radish to a serving plate. It makes for a perfect meal when served with warm rice.
Step 14
Finally, garnish the dish with the julienned green onions you prepared earlier. If you like, you can also braise burdock root or other root vegetables along with the salmon for added flavor and texture.
Step 15
As mentioned before, julienned ginger is a wonderful pairing with braised salmon. Personally, I love the aromatic quality of ginger and often use it with fish and meat dishes, and even during cooking. I hope you discover the charm of ginger too!
