An Asian-Fusion dish — The Veggies with Sake Reduction makes a flavorful and elegant 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.
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.
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.