Kinder’s Japanese Cooking Sauce enhances the natural flavor of fresh salmon to give you a perfectly cooked, juicy fillet to enjoy with cabbage and rice.
Ingredients
4 skin-on salmon filets (6 oz each)
1 small head Napa cabbage
1 Cup jasmine rice
1 Cup Kinder's Japanese Cooking Sauce
2 whole scallions, thinly chopped
Instructions
Dice cabbage into 1” pieces and set aside.
Fill a large (2 qt) bowl with two Cups cold water, two Cups ice, and ½ Cup kosher salt. Stir to dissolve. Place salmon filets in the ice water. Using hands, gently massage filets to remove “slimy” layer and clean the fish. Allow to soak in water for 5 minutes.
Transfer the salmon to a paper towel and blot dry. Place filets in a dish and pour ¾ Cup of Kinder’s Japanese Cooking Sauce over fish, making sure to coat all sides of filets evenly. Store in the refrigerator for up to 6 hours.
Begin cooking rice on the stovetop or in a rice cooker, following cooking instructions.
Pre-heat grill to medium heat. Brush and oil grill grates and place salmon filets skin side down. Cover and cook for 5-7 minutes. Salmon should be slightly firm when squeezing on sides, at 140°F if you are probing.
During the last minute of cooking, brush on remaining ¼ cup of Kinder’s Japanese Cooking Sauce, allowing the sauce to “dry” and glaze the salmon.
On the grill or stove, heat a 12” skillet on high. Quickly add 2 tbsp of cooking oil followed by cabbage and sauté to cook and caramelize. (About 2 minutes).
Finishing Move: To plate place ¼ of the cooked rice in a bowl. Follow with cooked cabbage. Finally place 1 glazed salmon filet in middle and finish with chopped scallion.