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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon	1/2		sliced	20.1167	0.0	2.8107	0.8982
onion	1/2		sliced	32.0	7.472	0.88	0.08
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
celery	1/2		sliced	8.08	1.4999	0.3484	0.0859
rice vinegar	4	tablespoons		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.