Salmon Raw Pickled in Shoyu Sauce

Salmon Raw Pickled in Shoyu Sauce is a fantastic Japanese dish that turns fresh salmon into something amazing. It’s a mix of high-quality salmon with a tasty Shoyu sauce, creating a delicious blend of flavors and textures. The salmon, cut into small, tender pieces, soaks up the rich umami of Shoyu and a bit of fresh ginger during marination.

The outcome is a dish with a soft texture and a burst of real Japanese flavors. Topped with sesame seeds for a classy touch, this recipe is all about keeping it simple, and fresh, and highlighting the art of pickling. Enjoy it as a standout appetizer or the main attraction of a Japanese-inspired meal.

Perfect Pairings:

  • Sake or Japanese Green Tea: The added spice pairs wonderfully with the warmth of sake or the freshness of green tea.
  • Cucumber Salad: Serve alongside a crisp cucumber salad for a cool contrast to the spicy kick of the salmon.

How to store?

To store Salmon Raw Pickled in Shoyu Sauce, follow these simple steps:

  1. Refrigeration: Place any remaining salmon in an airtight container.
  2. Cover with Marinade: If possible, cover the salmon with some of the marinade to maintain its flavor.
  3. Store in the Fridge: Place the container in the refrigerator.
  4. Consume Within 24 Hours: For the best quality, consume the leftovers within 24 hours.

Remember, the texture of the salmon may change slightly upon refrigeration, but the flavors will remain delicious. Enjoy your pickled salmon within the recommended time frame for the most enjoyable culinary experience!

How to make Salmon Raw Pickled in Shoyu Sauce

Ingredients:

  • Fresh salmon fillet
  • Shoyu sauce
  • Rice vinegar
  • Fresh ginger (minced)
  • Sesame seeds (for garnish)
  • Red pepper (minced, for spice)
  • Garlic cloves (minced, for extra flavor)
  • Optional: Green onions (finely chopped)

Directions:

Prepare the Salmon: Ensure your salmon fillet is fresh and of high quality. remove the skin and bones, if any, and slice the salmon into bite-sized pieces.

Create the Spicy Shoyu Marinade: In a bowl, combine Shoyu sauce, rice vinegar, minced ginger, minced red pepper, and minced garlic. Adjust the amount of red pepper to your desired spice level.

Marinate the Salmon: Gently place the salmon pieces into the spicy Shoyu marinade, ensuring each piece is fully coated. Let the salmon marinate for at least 30 minutes, allowing the flavors to meld and infuse into the fish.

Serve and Garnish: After marination, arrange the salmon on a plate, drizzle some of the marinade over the top, and sprinkle with sesame seeds. If desired, you can add the optional finely chopped green onions for an extra layer of freshness.

Notes

  • Adjust Spice Level: Control the spiciness by varying the amount of minced red pepper. Start with a little and add more if desired.
  • Garlic Intensity: Love garlic? Feel free to increase or decrease the amount of minced garlic based on your preference.
  • Optional: Skip the green onions if you prefer a milder flavor without the oniony kick.

FAQ

Can I use frozen salmon for this Salmon Raw Pickled in Shoyu Sauce recipe?

While fresh salmon is recommended for the best taste and texture, using frozen salmon is acceptable. Ensure thorough thawing before marinating.

Is there a substitute for Shoyu sauce in this salmon recipe?

Yes, you can use regular soy sauce as an alternative if Shoyu is unavailable. However, Shoyu contributes a unique flavor, enhancing the authenticity of the dish.

Can I marinate the salmon for longer than 30 minutes in this Shoyu Sauce recipe?

Certainly! You can marinate the salmon for up to 24 hours for a more intense flavor. Be cautious not to exceed this time, as it may affect the texture of the fish.

Salmon Raw Pickled in Shoyu Sauce

Recipe by Wasian CookeryCourse: AppetizersCuisine: JapaneseDifficulty: Easy
Servings

2

servings
Prep time

5

minutes

This Salmon Raw Pickled in Shoyu Sauce is a delightful appetizer that falls under the realm of Japanese cuisine. With its easy preparation, this recipe is perfect for both novice and experienced cooks alike.

Ingredients

  • Fresh salmon fillet

  • Shoyu sauce

  • Rice vinegar

  • Fresh ginger (minced)

  • Sesame seeds (for garnish)

  • Red pepper (minced, for spice)

  • Garlic cloves (minced, for extra flavor)

  • Optional:
  • Green onions (finely chopped)

Directions

  • Prepare the Salmon: Ensure your salmon fillet is fresh and of high quality. remove the skin and bones, if any, and slice the salmon into bite-sized pieces.
  • Create the Spicy Shoyu Marinade: In a bowl, combine Shoyu sauce, rice vinegar, minced ginger, minced red pepper, and minced garlic. Adjust the amount of red pepper to your desired spice level.
  • Marinate the Salmon: Gently place the salmon pieces into the spicy Shoyu marinade, ensuring each piece is fully coated. Let the salmon marinate for at least 30 minutes, allowing the flavors to meld and infuse into the fish.
  • Serve and Garnish: After marination, arrange the salmon on a plate, drizzle some of the marinade over the top, and sprinkle with sesame seeds. If desired, you can add the optional finely chopped green onions for an extra layer of freshness.

Notes

  • Skip the green onions if you prefer a milder flavor without the oniony kick.
  • Control the spiciness by varying the amount of minced red pepper. Start with a little and add more if desired.

If you have any questions or comments, feel free to reach out to me via email at [email protected]. Additionally, I welcome your engagement on social media! Follow Me at @Wasiancookery  on Instagram, Facebook, and Pinterest. I’d love to connect with you there!

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