The flavours here are really powerful. The salmon is sweet and succulent, whilst the chutney is minty and powerful, but they are very well matched together. If you can leave the salmon overnight to marinate, all the better. I cook the salmon in the marinade, then cook down the remaining marinade leftover to use as a dipping sauce.
- 700 g Alaska Sockeye salmon fillets, (4 x 175g)
- 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
- 60 g fresh mint leaves, washed well and chopped finely
- 2 large ripe tomatoes, chopped
- 2 tsp green chilli, heaped chopped
- 2 garlic cloves, peeled and finely chopped
- 2 tbsp olive oil
- finely grated zest and juice from 1 large lime
- freshly milled black pepper
- Place the mint, tomatoes, chilli, garlic, lime juice, zest, and olive oil into a bowl and mix well.
- Spoon into a bowl, season with salt and pepper to taste.
- 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 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 remaining marinade, and serve with the salmon as a dipping sauce.
- Serve the salmon with the sauce and the chutney.
Add ingredients from Vickery TV straight to your favourite online supermarket