Recipe from JML's Bubbles & Brunch event.
- 700 g salmon fillets, (4 x 175g) skinned
- 200 ml Mirin (Japanese rice liquor)
- 150 ml soy sauce
- 1 tbsp brown miso paste
- 1 tbsp toasted sesame oil
- 2 tbsp caster sugar
- 2 tbsp sherry vinegar
For the Chutney
- 60 g fresh mint leaves, washed well
- 30 g tarragon leaves
- 2 large ripe tomatoes, chopped
- 2 tsp green chilli, heaped and chopped
- 5 garlic cloves, peeled and finely chopped
- 2 tbsp olive oil
- 1 large lime, finely grated zest and juice
- salt and freshly ground black pepper
- To make the chutney: Place the mint, tomatoes, chilli, garlic, and olive oil into a liquidiser. Blitz until you have a nice puree, not too chunky or too smooth. Spoon into a bowl, add the lime, salt and pepper to taste.
- To make the marinade: Place the mirin, soy, miso paste, sesame oil, sugar and vinegar together into a saucepan, mix well, then bring to a boil. Turn down the heat and simmer the sauce until you have about 150ml. Remove from the heat and cool.
- Once cooled, pour a little over the salmon and leave to marinate for at least one hour. It tastes so much better marinated overnight in the fridge.
- 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 the grill. Cook for 8-10 minutes, or until the salmon is just cooked.
- Meanwhile, boil the rest of the marinade to serve with the salmon as a dipping sauce.
- Serve the salmon with the extra sauce and chutney.
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