23 May, 2015
Salmon in mirin sauce on a salad
Yet another simple recipe, quick enough for a weekday dinner and at the same time fancy enough for a dinner party.
The key to this recipe is no to overcook the salmon, I like mine undone in the middle, for those who like their salmon cooked through this gets tricky, luckily for me, Karl is an expert for cooking salmon, so we get it always cooked just right!
Originally I was doing this recipe with sushi rice, and yes, it taste great with it. But the caramelized mirin sauce on a salad works perfect too!
3 tbs soy sauce
2 tbs mirin – it is a sweet Japanese wine, available in ‘international section’ of any good grocery store.
1 tbs brown sugar
1 tbs rice vinegar (ideally)
4 salmon filets without the skin
Mix soy sauce, mirin, and brown sugar. The sugar will not dissolve completely but it’s not important. Add 4 filets of salmon (no skin) and marinate for at least 10 minutes.
During this time prepare the salad, I used roman romaine lettuce, avocado, a few black olives and red onion.
Heat the pan and put as little oil on it as possible (ideally not at all if you have a really non-stick pan) and fry the salmon (don’t add the sauce yet!) on all sides for a few minutes. Careful not to overcook it!
Put the salmon on the salad, and add all the marinade to the hot pan. Boil it, take it off the heat and add rice vinegar (you can skip this if you don’t have the vinegar).
Pour the sauce on the salmon and the salad.