Ingredients
- 700 g salmon fillets, (4 x 175g)
- 200 Mirin (Japanese rice liquor)
- 150 soy sauce
- 1 tbsp brown miso paste
- 1 tbsp toasted sesame oil
- 2 tbsp caster sugar
- 2 tbsp sherry vinegar
Instructions
- Place the mirin, soy, miso paste, sesame oil, sugar and vinegar into a saucepan, mix well and then bring to a boil.
- Turn down the heat and simmer the sauce until you have about 150mls. Remove from the heat and cool.
- Once cooled, pour half over the salmon and leave to marinate, best overnight in the fridge. But at a pinch, 1 hour.
- To cook the salmon, preheat the grill to its hottest setting.
- Lift out the salmon, leaving a little sauce on the fish, then place it onto a grilling tray or dish.
- Cook for 6-8 minutes, depending on the grill temperature, or until the salmon is JUST cooked, best left undercooked.
- Meanwhile, boil the rest of the marinade, and serve with the salmon as a dipping sauce.
- Serve the salmon with cooked fresh fettuccine mixed with a little oil, butter and chopped fresh mint.
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Nutrition Facts
Easy Grilled Marinated Sweet Salmon
Amount per Serving
Calories
504
% Daily Value*
Fat
23.4
g
36
%
Saturated Fat
4.4
g
28
%
Trans Fat
0.1
g
Cholesterol
117
mg
39
%
Sodium
1520
mg
66
%
Carbohydrates
18
g
6
%
Fiber
1
g
4
%
Sugar
12
g
13
%
Protein
40
g
80
%
* Percent Daily Values are based on a 2000 calorie diet.
