From Nigella Lawson, Featured in NIGELLA EXPRESS
INTRODUCTION
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.
Serves: 4
INGREDIENTS
- ¼ cup mirin (Japanese sweet rice wine)
- ¼ cup soft light brown sugar
- ¼ cup soy sauce
- 16 ounces salmon (4 x 125g / 4oz cut from the thick part so narrow but tall rather than wide and flat)
- 2 tablespoons rice wine vinegar
- 1 - 2 scallions (halved and shredded into fine strips)
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.
More information here.