I swear I could live by Nigella's recipes alone. Thumbing through Nigella Express, I found this delicious and nutritious dish that doesn't even need 10 minutes of preparation and cooking. Perfect for lazy weekends or a quick weeknight dinner. The salmon is best enjoyed well-seared on the outside with generous amounts of that sweet, glossy glaze. Full recipe is available online, but I'm presenting it here with my notes in pink.
- 60ml mirin (Japanese sweet rice wine) - about 4 tablespoons
- 50g light brown sugar - also about 4 tablespoons but I only used 2 slightly heaped tablespoons and it was plenty sweet
- 60ml soy sauce - about 4 tablespoons
- 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 tbsp rice vinegar
- 1-2 spring onions, halved and shredded into fine strips - as you can see, I just chopped mine roughly. Oh these are not just for mere garnishing, they really add pungency that cuts through the fattiness of the fish
- 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 it over, add the marinade and cook for another 2 minutes.
- Remove the salmon to whatever plate you’re serving it on, add the rice vinegar to the hot pan and warm through.
- Pour the dark, sweet, salty glaze over the salmon and top with the spring onion strips. Serve with rice or noodles as you wish, and consider putting some sushi ginger on the table, too. We added lots of shichimi togarashi Japanese chili powder for that extra spicy kick!