Hey everyone, it’s time on this Monday morning for another edition of Anime Recipes! In case you are saying “The huh with the what?”, this is a series from Honey’s Anime where we break down food after food that anime shows us every week. With our mouths drooling and our stomach’s growling, we gleefully write these up. Every single season, spring, summer, fall, and winter, has more than 60 shows airing, so it is relatively easy to find a delicious dish that we cannot wait to chow down on! Today, we explore a western influence on a Japanese classic.
Salmon Fillet Steaks from Imouto Sae Ireba Ii (A Sister’s All You Need)
Salmon fillet steaks are nothing too major as if you think about it, in the west, we eat meat, so the concept of a steak is not that far out. However, in Japan, it makes perfect sense that they would take our concept of something, and sub it out with something else. Therefore, we arrive at salmon fillet steaks. It’s not news that fish, in general, is good for you, and it makes sense that some people around the world love it. Japan is definitely one of those places and salmon, along with a few other types of fish, in particular, is celebrated heavily. For this week, that is what we will explore. So sit down, get that lemon juice ready, and let’s go!
What You Will Need:
Most likely, and we say this with 99% assurance, the fillets shown in the anime are only going to look like that if you have Hokkaido salmon or salmon from a very prolific area. Those slices are massive, so do not feel the pressure to be dropping top dollar on expensive fillets. This goes doubly if you have never cooked fish before. The best part, too, is that this recipe works whether the fish is fresh or frozen. This dish is best paired with a salad and rice. A popular add-on is tartar sauce once it is done.
1To start with, take your salmon fillets out. We recommend fresh or defrosted ones.
2Pet them down with a paper towel to remove excess moisture.
3Sprinkle the fillets or fillet with salt and pepper to season. Feel free to use as much or as little as you need.
4This is where the recipe splits. We will talk about one option in full and then the alternative. If you would like to try the alternative method, then skip to step 10.
5Next, take some aluminum foil and form it into a bowl or tray.
6Pour in olive oil to coat the bottom. The skin can burn easily and stick to the foil like you would not believe.
7Place the fillets inside the foil bowl or tray, and then squeeze some lemon juice, or pour it if it is not fresh, over the fillets and close the aluminum foil.
8On medium heat, cool the fillets for 6 minutes. You can adjust if your grill is stronger or weaker, but don’t overdo it or the fish will become rubbery.
9After that, remove from the heat, let the residual heat disperse, and dig in!
10If you are cooking them as is directly on the grill, skip the oil and lemon juice and place them directly on the grill at medium heat.
11They only need 6 minutes to be done! However, if you have not used fresh or thawed fish, and are going with frozen fish, be sure to cook for about 9 minutes turning once or twice.
12Add lemon juice if you want to the done fillets and dig in!
(Note: We warned out about overcooking, but this should almost go without saying; Be absolutely sure that your fish is cooked all of the way through and not raw or cold in any spots. )