Soy Marinated Salmon
Taste salmon differently with this simple Soy Salmon recipe
3 tbsp of Soy sauce
250-300g of Salmon fillet
60g of Rice
100g of Fresh Cream (15% milk fat)
2-3 tbsp of Water
Mix your soy sauce and water together. The reason we are adding water is to reduce the saltiness of the soy sauce. We recommend adding as much water than soy sauce but it really depends on your preference.
Place your salmon in a ziplock and add your dillued soy sauce. Chase as much air as possible and let it marinade for 4 to 24 hours in the fridge. Be sure to turn the ziplock upside down at least once so the marinade is spread evenly in the salmon (thanks gravity !).
Remove the salmon of the ziplock and put it on a pan at medium-high heat without cover, around 4 minutes per side. Keep the ziplock, we will use it to make a sauce for the rice.
In the meantime, cook the rice in a pot with boiling water. It should take around 15 minutes but if yours take longer, calculate so both dishes finish at the same time.
As the salmon and rice are getting ready, put your fresh cream in a small pot at medium-low heat and add your dillued soy sauce to it. Mix well and cook for about 3 minutes. Wait until the sauce starts to boil to be sure that all the germs from the raw fish are killed.
Serve your salmon and your rice on your plate. Pour some sauce over the rice and enjoy your dish !