Mirin Glazed Salmon with Rice
I've borrowed the recipe and the picture from the amazingly clever but annoyingly flirtatious Nigella Lawson.
I know I often go for a simple glazed meat/fish dish on a Wednesday but there is a good reason for it. For anyone who is new to my What's for Dinner Wednesday segment, let me explain. Wednesday is for me a rather tedious day in the kitchen.
I've usually lost a bit of steam and I'm usually dreaming of the weekend already. Mid-week I like to go for the simplest of recipes with minimal ingredients and minimal washing up. Healthy meals are often boring and mean more work than comfort food so I tend to be picky but I think that a glazed fish/meat dish usually ticks those boxes. Hard to ruin, easy to make.
Ok so this is what you need to get started:
60ml mirin (Japanese sweet rice wine)
50g light brown sugar
60ml soy sauce
4 x 125g pieces salmon, cut from the thick part of the fillet so that they are narrow but tall rather than wide and flat
2 x 15ml tablespoons rice vinegar
1–2 spring onions, halved and shredded into fine strips
Serving Size : Serves 4
1.Mix the mirin, brown sugar and soy sauce in a shallow dish that will take all 4 pieces of salmon, and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second. Meanwhile heat a large non-stick frying pan on the hob.
2.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.
3.Remove the salmon to whatever plate you’re serving it on, add the rice vinegar to the hot pan, and warm through.
4.Pour the dark, sweet, salty glaze over the salmon and top with the spring onion strips.
5.Serve with rice or noodles as you wish, and consider putting some sushi ginger on the table, too.
Give it a try and let me know your thoughts. I don't think I could have found an easier recipe this week. Perfect for me with my annoying injury!