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Benihana Glazed Salmon with Yu-An Sauce

Image for Benihana Glazed Salmon with Yu-An Sauce
plate

Yield

Yield: 1 Serving

kikkoman products used:

ingredients

2 1/2    tablespoons Kikkoman Manjo Aji-Mirin
1    tablespoon Kikkoman Soy Sauce
1    tablespoon Kikkoman Lime Ponzu Citrus Seasoned Dressing
1    tablespoon water
1/2     teaspoon potato starch
1    (6-ounce) salmon filet
    Salt and crushed pepper
    Flour for dusting
1    dill sprig
2    pieces shiitake mushroom
1    (1/2-ounce) piece red bell pepper
1    (1/2-ounce) piece yellow bell pepper
1    ounce spinach
1    lemon wedge
.2    ounce micro onion greens

directions

To make yu-an sauce, combine aji-mirin, soy sauce, ponzu sauce, water and potato starch. Season salmon with salt and pepper; dust with flour on both sides. In hot saute pan, sear one side of salmon with dill sprig for 1 minute. Turn salmon over and add mushrooms, bell peppers and spinach; saute briefly. Cover and steam over medium heat for 25-30 seconds or until salmon is done. Pour yu-an sauce over salmon. Plate salmon and vegetables; garnish with lemon wedge and micro onion greens.

Recipe by Chef Tony Nemoto, Benihana

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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