JAPANESE SALMON WITH MIRIN AND SOY SAUCE
This is a classic, simple, everyday way of cooking fish with an amazing flavour that is being made in millions of Japanese households every day. With only 3 ingredients in the marinade (and no chopping!), it takes all of 30 seconds to prepare. Be careful to ensure you cook it over medium heat and no higher - because of the sugar in the mirin, if you cook it on too high a heat the sugar will burn before the inside has been cooked.
Provided by Nagi | RecipeTin Eats
Time 7m
Number Of Ingredients 5
Steps:
- Combine all ingredients except the oil in a ziplock bag, remove as much air as possible and marinade overnight (or minimum 3 hours).
- Heat 1/2 tbsp oil in a non stick pan over medium heat.
- Add salmon skin side down, cook for 2 to 3 minutes until crispy. Check the skin to ensure it isn't cooking too quickly - if it is, then turn down the heat and/or remove the pan from the stove briefly to allow the temperature to decrease.
- Drizzle over remaining marinade in the ziplock bag over the flesh side. Flip and cook the flesh side for 2 minutes, or to your liking. I like salmon medium rare so the inside is very moist and just cooked.
- Rest for a couple of minutes, remembering that the salmon will continue to cook while resting, then serve.
Nutrition Facts : ServingSize 215 g, Calories 307 kcal, Carbohydrate 11.1 g, Protein 35 g, Fat 14.4 g, SaturatedFat 2 g, Cholesterol 78 mg, Sodium 724 mg, Sugar 6.1 g
MISO-GLAZED CEDAR PLANK SALMON
Using a cedar plank to grill salmon is an effortless way to add enormous flavor to your dish. The fish takes on a lovely smokiness, stays moist and the skin doesn't stick to the grates. This one is marinated in an umami-packed miso marinade that brings tons of flavor with very little effort.
Provided by Eddie Jackson
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Soak a cedar grill plank in water for at least 1 hour and up to 4 hours.
- Bring the mirin and sake to a boil in a small saucepan over medium-high heat, about 2 minutes. Reduce the heat to medium-low and whisk in the miso and sugar. Cook, stirring occasionally, until there are no lumps and the sugar is dissolved, about 3 minutes. Remove from the heat, let cool to room temperature and stir in the soy sauce and ginger. Pour the mixture over the salmon in a shallow bowl and let marinate in the refrigerator for 30 minutes, flipping halfway through.
- Prepare a grill for medium heat.
- Place the soaked cedar plank in the center of the grill grate. Close the lid and let the plank heat until you hear it start to crack, about 15 minutes. Remove the salmon filets from the marinade, letting any excess drip off, and put them skin-side down on the plank. Close the lid and cook until the salmon is opaque throughout and large flakes break off when flecked with a fork, 15 to 20 minutes. Remove the plank from the grill and serve the salmon from the plank (the fish will slide right off with a metal spatula, leaving the skin behind). Discard the plank.
SALMON GLAZED IN MIRIN
Make and share this Salmon Glazed in Mirin recipe from Food.com.
Provided by Brookelynne26
Categories Asian
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
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.
MIRIN-GLAZED SALMON
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.
Provided by dojemi
Categories Healthy
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 200, Fat 3.9, SaturatedFat 0.6, Cholesterol 58.3, Sodium 1176.8, Carbohydrate 15.3, Fiber 0.1, Sugar 13.8, Protein 24.3
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