1. In a bowl, mix rice vinegar, sugar, soy sauce and crushed red pepper to make sauce. Add sliced onion, carrot and celery to the sauce and mix again. 2. Lightly season the salmon with salt and pepper. Sprinkle cornstarch over the seasoned salmon, 1 tsp per side. 3. Grease a skillet and cook salmon on med-high heat. Cook about 3-4 minutes each side until well done. 4. Place hot salmon in the sauce. 5. Store salmon in refrigerator overnight. . 6. Serve with 1 cup white Japanese rice per person. ---------------------------------------------------------------------------
Nutrition
Ingredients
