Recipe: Tasty Simmered Salmon and Potatoes (Sakejaga)

Simmered Salmon and Potatoes (Sakejaga). Great recipe for Simmered Salmon and Potatoes (Sakejaga). When I was going to cook Nikujaga, I tried salmon instead as running out of sliced meat. A perfect combination of salmon, potatoes, soy sauce and butter!

A perfect combination of salmon, potatoes, soy sauce and butter! Very easy and you will be able to save cooking time. The salmon and Colo Colo of potatoes, and was stewed soft in your kelp soup. You can have Simmered Salmon and Potatoes (Sakejaga) using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Simmered Salmon and Potatoes (Sakejaga)

1. It's 2-3 of salmon fillets.
2. It's 2 pinches of black pepper.
3. It's 3-4 of potato.
4. It's 1 of onion (100 g).
5. Prepare 1 tbsp of grated garlic.
6. You need 1 tsp of olive oil.
7. You need 10 g of butter.
8. It's 2 tbsp of soy sauce : (A).
9. You need 2 tsp of chicken soup powder.
10. You need 2 tbsp of sake.
11. You need 1 tbsp of Mirin.
12. You need of boiling water.
13. You need of black pepper to sprinkle.

A nice change from canned tuna, canned salmon is great in a variety of patties, chowder and pasta dishes.. Salmon Stew (Abalos Style), Asian Salmon Salad, Indian-Style Salmon Fry, Easy Salmon Dip, Salmon Deviled Eggs with Homemade Mayonnaise Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill.

Simmered Salmon and Potatoes (Sakejaga) step by step

1. Cut the potatoes into bite-size chunks to soak in cold water. Cut the onion into wedges..
2. Cut the salmon fillets into bite-size chunks and sprinkle the black pepper..
3. Heat the olive oil, the grated garlic and the butter on a frying pan and grill the salmon fillets. When they become golden brown, remove the salmon fillets..
4. Sauté the onions and the potatoes with the frying pan. Then add condiments (A) and the boiling water until the ingredients are just barely covered. Heat the frying pan over high heat until it comes to a boil..
5. When they are boiled, add the salmon fillets, sprinkle the black pepper, and simmer over low heat with an Otoshibuta..
6. When the potatoes are cooked, add the butter. Now your dish is ready!.

To Store: Keep the roasted potatoes and carrots in a tightly sealed container or in a labeled zippered bag. Store in the fridge for about a week or freeze for up to a month. Reduce to a very gentle simmer. Using a wide slotted spatula, remove salmon from liquid. Season the salmon with salt and white pepper.