This wonderfully simple dish was adapted from a recipe in Nigella Express by Nigella Lawson. The taste is reminiscent of the Teriyaki salmon you might find at a sushi restaurant, so it goes beautifully with plain white rice and steamed broccoli. The brown sugar in the marinade causes the fish to caramelize while cooking, which creates a beautiful sear and a gorgeous, rich mahogany glaze.
Ingredients
¼ cup mirin (Japanese sweet rice wine)
¼ cup light brown sugar
¼ cup soy sauce
4 6-ounce salmon fillets
2 tablespoons rice vinegar
2 scallions, finely sliced (for garnish)
Directions
1. Mix the mirin, sugar, and soy in a shallow dish that will hold all 4 salmon fillets. Place the salmon in the dish and marinate for about 5 minutes, turning once. Meanwhile, set a large, non-stick skillet on the stove and over medium-high heat.
2. Place the salmon fillets in the hot, dry pan – nice sides down – and cook for two or three minutes, or until nicely seared and coated with a rich brown glaze. Turn over and cook a few minutes more, until fish reaches desired doneness. Transfer salmon fillets to serving platter or plates and keep warm.
3. Turn heat to medium-low and add the marinade to the pan. Reduce until thick enough to coat a metal spoon. Add rice vinegar, stir, then pour glaze over salmon. Top with scallions and serve.
Ingredients
¼ cup mirin (Japanese sweet rice wine)
¼ cup light brown sugar
¼ cup soy sauce
4 6-ounce salmon fillets
2 tablespoons rice vinegar
2 scallions, finely sliced (for garnish)
Directions
1. Mix the mirin, sugar, and soy in a shallow dish that will hold all 4 salmon fillets. Place the salmon in the dish and marinate for about 5 minutes, turning once. Meanwhile, set a large, non-stick skillet on the stove and over medium-high heat.
2. Place the salmon fillets in the hot, dry pan – nice sides down – and cook for two or three minutes, or until nicely seared and coated with a rich brown glaze. Turn over and cook a few minutes more, until fish reaches desired doneness. Transfer salmon fillets to serving platter or plates and keep warm.
3. Turn heat to medium-low and add the marinade to the pan. Reduce until thick enough to coat a metal spoon. Add rice vinegar, stir, then pour glaze over salmon. Top with scallions and serve.
