60ml mirin (Japanese sweet rice wine)
50g light brown sugar
60ml soy sauce
4 salmon fillets approx 125g each (narrow but tall fillets)
30ml rice vinegar
1-2 spring onions, halved and shredded into fine strips
Mix the mirin, brown sugar and soy sauce in a shallow dish that will take all 4 pieces of salmon and marinate the salmon until you are ready to cook it. When you are ready to cook, heat a large non-stick frying pan on the hob.
Cook the salmon in the hot, dry pan for 2 minutes and then turn the salmon over, add the marinade and cook for another 2 minutes.
Remove the salmon to whatever plate you are serving it on, add the rice vinegar to the hot pan and warm through.
Pour the dark, sweet, salty glaze over the salmon and top with the spring onion strips. Serve with rice or noodles and consider putting sushi ginger on the table too.