Salmon with Spicey Sake/Veggie Sauce


Salmon with Veggies and Spicy Sake Reduction

An Asian-Fusion dish — The Veggies with Sake Reduction makes a flavorful and elegant sauce (or topping) to the Salmon.  In spite of a bit of quick chopping, an easy dish to prepare.

The Salmon can be either sauteed, or oven-roasted, or even grilled.

Sake Reduction:

1 cup Chicken Broth
1-1/2 cup Sake
1 cup Mirin
1 tbsp. Rice Vinegar
3 DROPS Chili Oil

In heavy sauce pan, combine all ingredients above.  Bring to simmer over high heat — Reduce to about 1/2 cup, 10 to 15 minutes.


Cooking Oil
1 Red or Yellow Pepper — Finely diced
1 Zucchini — Finely diced
2 Carrots — Peeled, finely diced
1 Serrano Chile – Seeded, minced
2 tbsp. Ginger — Minced
2 large cloves Garlic — Minced
1 tsp. Soy Sauce
2 tbsp. chopped Cilantro

Heat oil in skillet over medium-high heat — Saute Peppers, Zucchini, Carrot till crisp-tender, about 2 minutes.  Add Veggies and Soy Sauce Sake reduction — Set aside; keep warm.  Add Cilantro only when ready to serve.

Salmon – Sauteed or Oven Roasted

4 Salmon Fillets — Skin removed

Cook Salmon as desired — Saute, oven-roast, or grilled.  Note: If grilled, do not remove the skin.

Place Salmon on plate.  For the Veggie/Sake Topping, mix in chopped Cilantro — Spoon onto Salmon. Garnish with Cilantro sprig – Serve at once.