Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 cup kombucha (flavor of your choice — ginger or citrus works great)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 smal shallot, finely chopped
- 1 tablespoon olive oil or sesame oil
- Salt and pepper to taste
- Fresh herbs for garnish (cilantro, green onions, or dill)
Directions
Experience a delicious twist on classic salmon with this Kombucha Braised Salmon recipe. Salmon fillets are first seared to lock in flavor and then gently braised in a tangy, slightly sweet kombucha-based sauce infused with traditional Asian ingredients like ginger, garlic, and soy sauce. The kombucha adds a unique fermented depth and brightness that perfectly balances the rich, buttery texture of the fish. This method of slow cooking ensures the salmon stays tender, juicy, and full of flavor. Perfect for a healthy weeknight dinner or an impressive meal for guests, this dish combines nutrition and gourmet taste effortlessly. Serve it over steamed rice or your favorite grains alongside sautéed vegetables for a wholesome and satisfying meal. Whether you’re a fan of Asian cuisine or exploring fusion flavors, this recipe brings a fresh, modern touch to your table.
Here’s an estimated nutrition breakdown per serving (for 1 salmon fillet with the kombucha braising sauce):
| Calories | 320 kcal |
| Protein | 34 g |
| Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 6 g |
| Sugars | 4 g |
| Fiber | 0.5 g |
| Sodium | 600 mg |
| Cholesterol | 75 mg |
Disclaimer: Nutritional values are approximate and may vary based on ingredient brands, portion sizes, and preparation methods. Always consult a healthcare professional for dietary advice.
Steps
1 Done | Prepare the marinade/braising liquidIn a bowl, mix kombucha, soy sauce, honey, garlic, ginger, and shallot. Stir well. |
2 Done | Sear the salmonHeat oil in a large skillet over medium-high heat. Season salmon fillets lightly with salt and pepper. Place skin-side down (if it has skin) and sear for about 2-3 minutes until the skin is crisp. Flip and sear the other side for 1-2 minutes. Remove salmon and set aside. |
3 Done | Braise with kombucha:Pour the kombucha mixture into the same skillet. Bring it to a simmer and let it reduce slightly for 3-5 minutes to concentrate flavors. |
4 Done | Add salmon backPlace the salmon fillets back in the skillet, spoon some kombucha sauce over the top. Cover the skillet and reduce heat to low. Let it braise gently for about 5-7 minutes, or until salmon is cooked through and tender. |
5 Done | ServeCarefully remove the salmon and spoon some braising sauce over it. Garnish with fresh herbs. |
6 Done | Serving SuggestionsServe over steamed rice or quinoa. Pair with sautéed greens or roasted vegetables. A squeeze of fresh lemon on top brightens the flavors. |
