Great way to get kids to try fish. The oiliness of the salmon works so well with the marinade/sauce, plus a crunchy, sharp salad.
- 800 g salmon fillet, (4 x 200g) skin on but scaled
- 250 ml Mirin, (sweet fermented Japanese rice liquer)
- 50 ml rice wine vinegar
- 150 ml soy sauce
- 1 tbsp brown miso paste
- 1 tbsp toasted sesame oil
- 2 tbsp caster sugar
- 150 ml rice wine vinegar
- 1 pinch pinch salt
- pinch sugar
- ½ large cucumber, finely chopped
- 2 tomatoes, finely chopped
- 3 small spring onions, finely chopped
- handful baby spinach leaves
- 2 tbsp olive oil
- 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 over the salmon and leave to marinate, best overnight in the fridge. But at a pinch, 1 hour.
- Bring the rice vinegar to a boil, then simmer for 3-4 minutes. Then cool.
- Place the cucumber, tomatoes, spring onion, olive oil and pepper into a bowl, add the vinegar and leave for 20 minutes. Just before serving, add the spinach leaves to wilt slightly.
- Preheat the grill or oven to 200C.
- To cook the salmon, place the skin onto kitchen paper to soak up the marinade.
- Place into an ovenproof frying pan with a dash of oil and heat. Once sizzling, pop into the oven for 6-8 minutes, DO NOT OVERCOOK.
- Meanwhile, boil the rest of the remaining marinade, and serve with the salmon as a dipping sauce.
- Serve, warm.
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