SERVES 4
1 garlic clove,crushed
1 tsp grated ginger
2 tbsp dark soy sauce
1 tbsp rice vinegar
14 oz salmon fillet, cut into 4 portions
2 tsp sugar
1 tbsp sake or mirin
1 tsp maple syrup
2 tbsp light soy sauce
4 tbsp olive oil
FOR THE GARNISH
1 tsp sesame seeds
whole chives
1. Combine the garlic,ginger,dark soy sauce and rice vinegar in a shallow dish large enough to hold the salmon. Mix well, then add salmon portions and coat them with the marinade. Cover and leave to marinate for 1 hour.
2. Mix the sugar, sake or mirin,maple syrup and light soy sauce in a small pitcher until throughly combined.
3. Heat a frying pan or wok over a medium heat. Add the oil and then add the salmon, reserving the marinade. Cook the salmon, turning as necessary, until it is lightly browned on both sides.
4. Reduce the heat and pour over any reserved marinade and the sake mixture. Turn the salmon to ensure the pieces are evenly coated. Cook gently for a few minutes, until the juices form a sticky glaze on the fish.
5. Transfer the salmon to plates, garnish with sesame seeds and whole chives and serve.
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This post was written by admin on January 27, 2011
