Recipe by Chef Erik Slater
Prep Time: 5 minutes
Cook Time: 15 minutes
Shoyu is a Japanese soy sauce which is just a tad sweeter than the familiar soy sauce (use soy if you can’t find shoyu). I use this sauce on grilled salmon, but it works great on any Alaskan fish.
Shoyu Tarragon Sauce
2 garlic cloves
1/3 cup fresh tarragon leaves (loosely packed)
1 teaspoon bottled black bean garlic sauce
1/2 cup shoyu or soy sauce
1/2 cup melted unsalted butter
1 Tablespoon rice wine vinegar or white vinegar
1 Tablespoon honey
4 Alaska Salmon fillets (5 to 6 oz. each), fresh, thawed or frozen
1 Tablespoon olive, canola, peanut or grapeseed oil
2 green onions, chopped
2 Tablespoons sesame seeds
Add all sauce ingredients to blender and puree on high.
Rinse any ice glaze from frozen Alaska Salmon under cold water, pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil.
Place salmon in heated skillet skin side up and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish, basting occasionally. Cook just until fish is opaque throughout.
To serve, baste with additional sauce. Garnish with green onions and sesame seeds.
Chef’s Tip: Excellent with roasted vegetables!