- This must be the fastest way there is to create a culinary sensation. You do scarcely a thing - just dibble some salmon steaks in a dark glossy potion, most of which you get out of a jar - and what you make tastes as if you had been dedicating half your life to achieving the perfect combination of sweet, savoury, tender and crisp.
- If there are only two of you eating, I would be inclined to stick to the quantities given here, letting a couple of pieces or whatever you don't eat get cold, as it makes a fantastic salad the next day.
Method
- 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 the salmon 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.
Additional information - for gluten free use tamari instead of soy sauce.
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