Simmered Salmon with Root Vegetables

Simmered Salmon with Root Vegetables

The savory of salmon soaked into your veggies.

Cooking time
25 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

300 g (10.6 oz.)

0.5 g (0.02 oz.)

10 cm (4 in.)

1 (200 g / 7.1 oz.)

about 6 g (0.2 oz.)

1 Tbsp

(A)Simmering stock

400 ml (13.5 fl. oz.)

  • A drop lid (otoshibuta) is a lid that floats on top of the liquid in pots and pans while simmering foods. It allows heat to be distributed so ingredients cook evenly and quickly. You can purchase one, or make a substitute out of aluminum foil.


  1. Slice the salmon into 3 to 4 pieces, then sprinkle with the salt.
  2. After patting the salmon dry, dust with the flour. Heat the oil in a pot, add in the salmon, cook to golden brown on both sides and then remove.
  3. Roughly chop the daikon radish and carrots into the same size as the salmon pieces.
  4. Clean the pot, coat with oil, add in and cook (3), then pour in (A). Once boiling cover with a drop lid (otoshibuta)* and allow to simmer.
  5. Once the vegetables are softened, add in the salmon and simmer over high heat until the simmering stock is boiled down.



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