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Le Chaudron recipe
Saumon mi-cuit sauce aigre douce
Seared rare salmon with sweet and sour sauce
⏱ 20 minServes 4Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4thick salmon fillets180 g (6 oz) each
150 ml (⅔ cup)Japanese rice vinegar
100 g (3½ oz)brown sugar
50 ml (3½ tbsp)Japanese soy sauce
1 tbspgrated fresh ginger
3 clovesgarlic, crushed
1 tbsptoasted sesame oil
2green onions, choppedto finish
- 4 thick salmon fillets 180 g (6 oz) each
- 150 ml (⅔ cup) Japanese rice vinegar
- 100 g (3½ oz) brown sugar
- 50 ml (3½ tbsp) Japanese soy sauce
- 1 tbsp grated fresh ginger
- 3 cloves garlic, crushed
- 1 tbsp toasted sesame oil
- 2 green onions, chopped to finish
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the sweet and sour sauce by mixing the rice vinegar, brown sugar and soy sauce in the saucepan.
- Add the grated ginger and crushed garlic, bring to a simmer and reduce for 5 minutes until syrupy.
- Season the salmon on both sides just before cooking.
- Heat the sesame oil in the skillet over high heat and sear the salmon for just 2 minutes per side.
- The salmon should stay rare, with a raw center about 5 mm (¼ in) thick — 45 °C (115 °F) on a thermometer.
- Carefully transfer the salmon to warm plates with a spatula.
- Spoon the warm sauce generously over and sprinkle with the green onions.
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