Friday, September 3, 2010

King Salmon and Vegetables with Chunky La-yu (tagine-style donabe recipe)

We got the wild-caught King Salmon from Canada. It was extremely fresh, so I wanted to make a very simple preparation for the fish to enjoy the natural flavors of it.

I decided to use the tagine-style donabe, "Fukkura-san", for the simple delicious dish.

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I simply steam-fried the halved fingerling potatoes, salmon filets, and haricot vert in olive oil and sake. The seasoning was only salt and pepper. Here's how I made.

1. Seasoned halved fingerling potatoes are steam-fried in the oiled skillet (with the lid on) for about 10 minutes (or until the potatoes are almost tender) over medium heat.
2. Seasoned salmon filets and a splash of sake were added to the skillet, covered again, and steam-fried for 5-6 minutes.
3. Haricot vert was added, covered again, and steam-fried for additional 2-3 minutes.
4. Turn off the heat and let it rest for 2-3 minutes.
5. Enjoy with squeezed lemon and a drizzle of la-yu (hot sesame oil).

Instead of a regular commercial kind of la-yu, I drizzled my homemade "chunky" la-yu, and the fish tasted incredible with it!

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I also made Donabe Brown Rice and Black Bean Salad with the double-lid donabe rice cooker, "Kamado-san".

Everything was so nice. I will try to post the chunky la-yu and Donabe rice & black bean salad recipe soon. They have become ones of my favorite summer items.

Happy donabe life.