Helen RandellGlazed salmon fillets
December 28th 2011 22:42
As we head into the non-ratings period where there is pretty much nothing on tv, I have borrowed a couple of Nigella DVDs from our local library (I love the library, where else can you borrow quality things for free?!?!). She was talking up the value of those easy, after work meals and one that she was showing was a Japanese inspired dish - marinated salmon fillets.
Mr Rough Cooking and I have a perpetual conversation where he suggests we should eat fish more often, I agree in principle, but then inevitably do nothing to change our eating habits. So, this week, I thought I would start out on the right foot and make this one.
The only real downfall of this dish, because it is quick, tasty and easy to make, is the price. Salmon can be a bit on the expensive side, but if you back it up the next day with some tandoori lentil burgers (which only cost a few dollars at the most), it will all sort itself out.
The recipe I used was not actually the one I watched Nigella make, it was one from her book Express. I cut down the sugar a bit, but feel free to increase if it suits your tastes better.
In a large bowl, combine three tablespoons mirin, and three tablespoons soy sauce. Then add two tablespoons brown sugar and stir to dissolve. Sit the piece of salmon in the marinade for a couple of minutes, then turn over and leave sit for a couple minutes more. Heat a non-stick frying pan and when hot, add fish fillets. Cook on one side for approximately 2-3 minutes, then turn and pour in remaining marinade as well. Remove fish to your serving plate, then add in two tablespoons rice wine vinegar. Heat through then pour the sauce over the fish. Serve with boiled rice, and some Asian greens if you desire.
…and you know what? I think we might have to put this on a rotation in our kitchen – it was delicious!
| 20 |
| Vote |
subscribe to this blog
