Description:

You might have heard about sole meunière, a famous French dish. Japanese people adopts the recipe of this food to cook salmon deliciously. The following recipe is my version of salmon meunière, which is good with rice, sake or white wine.

Ingredients:

• 1 frozen salmon thawed (usually, it takes a day for thawing inside the fridge; instead, you can thaw the packed salmon in cold water.)
• 1Tbsp of butter (salted or unsalted)
• 1Tbsp of cooking oil (pure olive oil is preferred)
• Some salt and black pepper
• Some dried oregano
• Some all-purpose flour
• 2Tbsp of soy sauce
• 1Tbsp of mirin
• 1Tbsp of rice vinegar
• 1tsp of Worcestershire sauce
• 1tsp of minced or chopped garlic.

How to cook:

1. Remove all moist from on the surfaces of salmon. Season salt and black pepper on the flesh side of salmon. Wait for 3 to 5 mins for the salmon to be seasoned well.
2. While the salmon is being seasoned, prepare the sauce. Mix soy sauce, mirin, rice vinegar and Worcestershire sauce Grind some black pepper in the sauce and add some oregano.
3. Dredge salmon with flour. This gives another layer on the salmon so that it is fried and soaked in sauce well. So, dredge salmon well for a thin layer of flour.
4. Heat your skillet in around 320 F. Add cooking oil and butter.
5. When the butter is fully melted, put salmon in the skillet with the skin down.
6. Turn over the salmon every 30 to 40 secs until the surface becomes nice brown.
7. If the salmon is cooked, remove it from the skillet, and plate it.
8. Now, turn off the heat, and add garlic in it. By the remaining heat, garlic will be fried. If you can smell the flavor of garlic (at this point, the garlic becomes brown), add the sauce mix in the skillet.
9. Stir the sauce well with the butter and oil in the skillet. Then, the sauce will be reduced, and leave it until you get the desired thickness.
10. Pour sauce on the cooked salmon with a spoon. If sauce is too much, then the salmon can be salty, so adjust the amount well.
11. Serve it, and enjoy!