Broiled Salmon with Yuzu and Sushi Rice

Salmon is a fish that cooks quickly and is easy to tell when it is done. In order to keep the fish in the best order for eating make sure you keep the fish cold (or refrigerated) until it is ready to cook.
Start by preparing some sushi rice.
Then coat the fish by dusting lightly in rice flour.Heat frying pan with a little oil over medium-high heat.Add the salmon,some salt and pink and white pepper to the pan and cook for a few minutes.
You will know the fish is done when the meat becomes “flaky” and changes color.
Serve with yuzu,ginger and soy sauce mixed together.

Pour les français:

Le saumon se cuit facilement et rapidement.Le garder au frais jusqu'au moment de la cuisson.
Commencer par préparer le riz sushi.
Ensuite enrober les tranches de saumon de farine de riz.Chauffer la poele avec un peu d'huile.
Ajouter le saumon,du sel, des baies roses et du poivre blanc concassés.Cuire quelques minutes.Il est
prêt lorsque la chair change de couleur .
Mélanger du yuzu avec de gingembre et de la sauce soja.