- 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.
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.
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 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
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
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
