As you all know by now, I love Nigella and her recipes. They are uncomplicated and delicious. This recipe however is in a different league. It literally takes 10 minutes from the moment you open your fridge to take out the Salmon, to when you have the most amazing glossy and glazed fish on your plate.
Ingredients
60 ml mirin (japanese sweet rice wine)
50 grams soft light brown sugar
60 ml soy sauce
500 grams salmon (4 x 125g / 4oz cut from the thick part so narrow but tall rather than wide and flat)
2 tablespoons rice wine vinegar
1 - 2 spring onions (halved and shredded into fine strips)
Method
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.
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 and add the rice vinegar to the hot pan, and warm through.
Pour the glaze over the salmon and top with the spring onion strips.
Serve with rice or noodles.
If you have any leftover salmon (I highly doubt it), keep it in the fridge and make a salad out of it the next day. It is meant to be divine.
Ingredients
60 ml mirin (japanese sweet rice wine)
50 grams soft light brown sugar
60 ml soy sauce
500 grams salmon (4 x 125g / 4oz cut from the thick part so narrow but tall rather than wide and flat)
2 tablespoons rice wine vinegar
1 - 2 spring onions (halved and shredded into fine strips)
Method
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.
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 and add the rice vinegar to the hot pan, and warm through.
Pour the glaze over the salmon and top with the spring onion strips.
Serve with rice or noodles.
If you have any leftover salmon (I highly doubt it), keep it in the fridge and make a salad out of it the next day. It is meant to be divine.
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| All you need |
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| Served on a bed of rice with spring onions |
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