Yield
Yield: 24 servings
24 (6-ounce) salmon fillets
Rice flour, as needed
1/2 cup butter
1/2 cup vegetable oil
1 cup Kikkoman Gluten-Free Soy Sauce
Dredge 1 salmon fillet per serving in rice flour and pat off excess. Sauté salmon in 1 teaspoon butter and 1 teaspoon oil until golden on both sides and cooked through. Drizzle 2 teaspoons soy sauce around salmon and shake pan to mix soy sauce with oil and butter. Transfer salmon to plate and pour soy sauce mixture over.
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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
