Rice Cracker Crusted Filet of Salmon with Yuzu Butter Sauce and Kabayaki Sauce Drizzle

Recipe compliments of 3660 on the Rise.
Featured in the Honolulu Star-Bulletin on September 24, 2008.



4 (2 1/2 ounces each) salmon filets, with skin
Salt and pepper to taste
1/2 cup bubu arare (baby rice crackers)
2 tablespoons canola oil for frying
Yuzu Butter Sauce (see recipe below)
Kabayaki Sauce (see recipe below)

Yuzu Butter Sauce:
1/2 cup white wine
1/4 cup rice vinegar
1 tablespoon chopped shallots
1 teaspoon chopped ginger
1/2 cup heavy cream
1 1/2 teaspoons yuzu juice
1/2 cup unsalted butter, cut into cubes
Salt and pepper to taste

Kabayaki Sauce:
1/2 cup soy sauce
1/2 cup mirin (Japanese sweet rice wine)
1/4 cup sugar


Season salmon with salt and pepper. Firmly press arare onto the skinless side of each salmon fillet. Heat a skillet over high heat; add oil. Place salmon into skillet, arare-side down; reduce heat to medium-high and cook until lightly brown. Turn filets and cook to desired doneness. Remove from skillet; set aside. For each serving, ladle about 3 tablespoons of the Yuzu Butter Sauce onto the center of plate. Drizzle about 1 tablespoon of the Kabayaki sauce over the Yuzu Butter Sauce and place a salmon filet atop the sauces, arare crust-side up. Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
470 calories, 37 g fat, 16 g saturated fat, 105 mg cholesterol, 600 mg sodium, 13 g carbohydrate, 0 g fiber, 6 g sugar, 16 g protein

Yuzu Butter Sauce:
In a small, non-reactive saucepan, combine wine, vinegar, shallots and ginger. Bring to a boil and reduce heat to medium; continue to boil until liquid is reduced by half. Add the cream and yuzu juice and continue to boil until cream thickens slightly. Reduce heat and whisk in butter, a few pieces at a time, making sure sauce does not boil. Season with salt and pepper; strain through a strainer.

Approximate Nutrient Analysis per 1/3 cup serving (not including salt to taste):
230 calories, 23 g fat, 14 g saturated fat, 65 mg cholesterol, 10 mg sodium, 3 g carbohydrate, 0 g fiber, 0 g sugar, 1 g protein

Kabayaki Sauce:
Combine soy sauce, mirin, and sugar in a small sauce pan; simmer over medium heat for about 3 minutes. Remove from heat and cool.

Approximate Nutrient Analysis per 1 Tablespoon serving:
35 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 500 mg sodium, 6 g carbohydrate, 0 g fiber, 6 g sugar, 1 g protein


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