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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I love this recipe and will now be my go-to recipe for Salmon. I didn't have mirin so I used cream sherry instead. Turned out excellent. Ingredients:
1/2 cup sake or 1/2 cup white wine |
1/4 cup soy sauce |
1/4 cup mirin |
1/4 cup rice wine vinegar |
3 tablespoons brown sugar |
1 garlic clove, finely chopped |
1 tablespoon finely chopped fresh ginger |
1 1/2 lbs skinless salmon fillet, cut into 4 pieces |
2 tablespoons olive oil |
2 green onions, chopped |
1 pinch salt |
1 pinch ground pepper |
Directions:
1. 1.Place all the sauce ingredients (first 7 listed) in a saucepan and bring to a boil. Reduce until 125 ml (1/2 cup) remains, about 12 minutes.
2. 2.In a non-stick grill pan or skillet over medium heat, sear the salmon on both sides. Add the sauce and continue cooking, spooning the sauce over the fish, until desired doneness, about 3 minutes.
3. 3.Garnish with green onions and serve with steamed jasmine rice and Green Vegetable Tempura (see recipe).
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