●SAMON TO KYABETSU NO
ATATAKAI SARADA
-----Salmon and Cabbage Salad
＜Ingredients (for four)＞
2 salmon fillets (280g)
*prepare them by lightly
flavoring with salt
120g white onion
60g green peas (raw
and unshelled)
400g green cabbage
boiling liquid
1 cup water
2 teaspoon salt
1 tablespoon olive oil
Italian parsley
1)First, in preparing the salmon, peel the skin
off carefully from the meat.
Then cut the salmon in half. By doing so, there will
be four pieces of
salmon out of original two fillets. Salt lightly the
fillets.
2)Cut the white onion into 3 cm pieces icho-giri wise.(This
is a Japanese
cutting technique employed on cylindrical vegetables;
first the vegetable
is cut in quarters lengthwise, then they are cut crosswise
into quarter
-rounds of appropriate thickness. In this case, the
spherical onion is cut
in half horizontally, then the halves are cut into
quarters) Prepare the
vegetables for boiling; wash shelled green peas, and
tear the cabbage
leaves into bite-size pieces with your finger.
3)Pour the boiling mixture in a pan and let it come
to a boil. Then add the
prepared white onion, green peas and green cabbage
and afterwards put
the lid on. Steam boil it for 5 minutes. During that
five minutes stir the
content once.
4)Place the frying pan over high heat and cook the
salmon skin like a bacon.
Press down on it with a turner so to drain the fat
out making the skin
crispy on both sides.
5)Heat one tablespoon of olive oil on a frying pan
and place the fillets. Put
the lid on the frying pan so that the salmon will
be steam-cooked. After
a minute of steaming take the salmon out even with
only one side browned.
By not turning it over, the inside will be half rare.
6)Lay the vegetables on a pre-heated plate and place
the salmon along
with its skin. Garnish them with some Italian parsley.
*The contrast between
the crispy skin and the soft half rare fish is
absolutely marvelous and their rapport with white cabbage
is clearly evident.