Mirin glazed salmon

mainHusband and I were out having lunch recently and we spotted Nigella Lawson entering the restaurant – well my husband did. I didn’t recognise her. I thought she was about 5’11” and curvy, but she was rather petite and newly slim. Anyhow, I normally shy away from her recipes – too many glowing adjectives for my liking, but here is a simple and simply delicious salmon recipe of hers which she says “must be the fastest way there is to create a culinary sensation. You do scarcely a thing – just dibble (dibble??!!) some salmon steaks in a dark glossy potion….”

INGREDIENTS Serves 4

  • 60 ml mirin (japanese sweet rice wine)
  • 50 gram(s) light brown sugar
  • 60 ml soy sauce
  • 4 x 125g thick salmon steaks
  • 2 tablespoon(s) rice vinegar
  • 2 spring onion(s) (halved and shredded into fine strips)

METHOD (I’ve rewritten this in down to earth English for you)

Mix mirin, sugar and soy in a shallow dish and marinate the salmon for 5 mins, turning once. Heat a large non-stick frying pan on the hob (no oil required). Cook salmon for 2 mins then turn over, add the marinade and cook for another 2 mins. Remove salmon and add rice vinegar to hot pan to warm through. Pour pan juices over salmon and top with spring onion. Serve with rice** and sushi ginger.

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The lovely Nigella. Great recipe, not so sure about the burkhini. Grace x

Nigella doesn’t mention vegetables, but I would recommend some steamed pak choi or broccoli. Because we all need to eat our greens.

** I use those fabulous microwave bags – sooo easy. Grace x