I have been cooking teriyaki salmon for years, refining my recipe from both my Harumi cook book and tonnes of internet recipes, and thought I have perfected the dish. That is until I chance upon Nigella Lawson's - Mirin Glazed Salmon (which is in essence Teriyaki salmon)...and my whole perspective changed.
I typically have to make the sauce up front, pan fried the salmon and then add the sauce; which often ended with burnt salmon because the sugar in the sauce caramelized too quickly (until I master the recipe, of course). Nigella's, however, requires no 'mastering' as such and it's absolutely fool proof with little effort in preparation. Best of all, the result is a perfectly cooked fish in perfectly balanced flavour of sweet savoury sticky sauce that tastes like you take years to perfect.
Original recipe is available here.
Ingredients:-
60 ml mirin (Japanese sweet rice wine)
50 g soft light brown sugar
60 ml soy sauce
500 grams salmon (4 x 125g cut)
2 tablespoons rice wine vinegar
1 - 2 spring onions (halved and shredded into fine strips)
Methods:-
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.
Serve with rice or noodles as you wish too.
I typically have to make the sauce up front, pan fried the salmon and then add the sauce; which often ended with burnt salmon because the sugar in the sauce caramelized too quickly (until I master the recipe, of course). Nigella's, however, requires no 'mastering' as such and it's absolutely fool proof with little effort in preparation. Best of all, the result is a perfectly cooked fish in perfectly balanced flavour of sweet savoury sticky sauce that tastes like you take years to perfect.
Original recipe is available here.
Ingredients:-
60 ml mirin (Japanese sweet rice wine)
50 g soft light brown sugar
60 ml soy sauce
500 grams salmon (4 x 125g cut)
2 tablespoons rice wine vinegar
1 - 2 spring onions (halved and shredded into fine strips)
Methods:-
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.
Serve with rice or noodles as you wish too.
Comments
Post a Comment