You can tell the summer holiday season is upon us: my recipes are leaning towards fast but tasty family suppers. This one is lovely – I’m a salmon fan anyway, but this recipe, with its dark, sweet and salty glaze, gives the fish a whole different persona: the humble salmon is sensationally transformed into a dish that at once combines being sweet, savoury, tender and crisp – delicious!
What you need…
60ml mirin (Japanese sweet rice wine)
50g light brown sugar
60ml soy sauce
4 x 125g chunky salmon fillets
2 tablespoons rice vinegar
2 spring onions, sliced
What to do…
In a shallow dish, mix together the mirin, sugar and soy sauce until the sugar has dissolved. Pop in the salmon fillets and marinate for 3 minutes on the first side before flipping them and marinating them for a further 3 minutes on the other side. Meanwhile, heat a large frying pan on a high heat.
Dry-fry the salmon for 2 minutes. Flip them over, pour over the marinade and cook for a further 2 minutes. They will be only just cooked – perfect for this recipe – but you can leave them in for another minute or so if you’d prefer.
Using a fish slice, remove the salmon from the pan and onto a serving dish. Add the rice vinegar to the pan and warm through – a couple of minutes, maximum.
Pour the simply yummy glaze over the salmon and scatter over the spring onions. Voilà! That’s it – so fast, so easy and so damned tasty!
If you have any fish leftover, pop it into the fridge and serve cold the next day with salad – fantastic. This was our plan, but Connagh elected to have seconds instead – plan dashed!
Basmati and wild rice goes really well. I also sautéed some pre-boiled broccoli with sliced button mushrooms in chilli and garlic – adding a splash of mirin and soy sauce at the end – really lovely!
So, so easy, so so fast, so so delicious!