Prep 10 mins
Cook 7 mins
This recipe appears in the November supplement of Good Housekeeping, compliments of Nigella Lawson. The photo looks amazing and I can't wait to make it.
- 1⁄4 cup mirin (Japanese sweet rice wine)
- 1⁄4 cup light brown sugar
- 1⁄4 cup soy sauce
- 4 (4 ounce) salmon fillets (center cut - 4 oz each)
- 2 tablespoons rice vinegar
- green onion, slices (to garnish)
- pickled ginger (optional)
- In a shallow dish that will hold the salmon, mix mirin, sugar and soy.
- Add salmon to mixture, turning to coat.
- Marinate 5 minutes, turning over once.
- Heat large skillet on medium-high.
- Add salmon, reserving marinade, and cook 4 minutes.
- Turn salmon over, add marinade and cook 3-4 minutes longer.
- Transfer salmon to platter.
- Stir rice vinegar into drippings in skillet; pour over salmon and garnish with green onions.
- Server with ginger in you like.
I'm always looking for a good salmon recipe because it's so good for us. But I'm the only one in the family who doesn't like salmon unless it's sushi :> I thought I had mirin, but didn't, so substituted amontillado(per the Food Substitutions Bible), and marinated it for about 1/2 hour. I left out the green onion too. The ones who like salmon loved it, and I liked it quite a bit.
I thought this was delicious! I also added the green onion to the marinade, which really added a nice touch to the taste. Afterwards, I spooned the marinade directly on the rice & set the fish on top. VERY YUMMY!
Quick and easy prep,but would marinate it longer next time. I used a lot of green onion, not just as garnish, but as a flavorful addition to the fish