Recipe from JML's Bubbles & Brunch event.
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.
Add ingredients from Vickery TV straight to your favourite online supermarket
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.
