Salmon Glazed In Mirin Food

MIRIN-GLAZED SALMON

Steps:

• 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.

SALMON GLAZED IN MIRIN

Steps:

• For the marinade and fish: Combine all the marinade ingredients in a small bowl. Pour the marinade into a plastic zipper-lock bag. Put the salmon steaks into the bag, seal it, and marinate the steaks in the refrigerator for at least an hour.
• For the dressing: When ready to cook the salmon, whisk all the ingredients (except seeds) together in a small bowl until combined, then set aside.
• Heat a large nonstick skillet until hot. Remove the salmon steaks from the marinade and arrange them in the hot skillet with the marinade on top. Cover and cook over medium to high heat for about two minutes, or until the bottoms of the steaks are nicely browned and the tops are cooked through from the steam created in the covered pan. The steaks should be slightly rare in the center.
• Serve the salmon steaks with the lemon dressing drizzled over and around them and sesame seeds sprinkled on top. Make ahead: For this fast, easy recipe, the salmon can be marinated in the refrigerator overnight.

MISO-MARINATED SALMON

Steps:

• Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight.
• Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don't be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
• Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.