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Recipe from JML's Bubbles & Brunch event.
Servings 4
Calories 504 kcal
Prep Time30 mins
Cook Time15 mins
Total Time45 mins

Ingredients
 

  • 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

Instructions
 

  • 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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Nutrition Facts
Japanese Grilled Marinated Salmon with Fresh Mint Chutney
Amount per Serving
Calories
504
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
96
mg
32
%
Sodium
 
2740
mg
119
%
Potassium
 
1265
mg
36
%
Carbohydrates
 
37
g
12
%
Fiber
 
3
g
13
%
Sugar
 
21
g
23
%
Protein
 
41
g
82
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword salmon
Course Fish, JML, Main Course
Cuisine Japanese, Summer
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