Wednesday, 7 March 2012

Mirin Glazed Salmon

This is such a tasty way to serve salmon, and such a quick meal to cook. I have served it at dinner parties in the past, it gives the impression of being alot more complicated than it is. The dark, salty sauce drizzled over the salmon and a little bit of sushi ginger on the side is a delight. Tonight it was all about quickness and I used express microwave rice, on other occasions I have used sushi rice. The mirin and rice vinegar are readily available in large supermarkets. They will last a long time, but I think once you try this dish it will become a regular meal choice. A recipe from "NIgella Express".

Serves 4
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.

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