11 March 2012

Mirin Glazed Salmon...

The Mr and I have been trying to eat more fish lately and our go to fish is usually salmon - I loves it.

I tried out a recipe from Nigella tonight for mirin glazed salmon and it was a winner.  So quick and easy. Recipe is below...  I adapted it a bit though by taking out the rice vinegar (as I didn't have any) - I served it with soba noodles and a side of blanched bak choy with the glaze poured over it.  num nums.


  • 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


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



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