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Ingredients
- 60 mls mirin Japanese sweet rice wine
- 50 G soft light brown sugar
- 60 mls soy sauce
- 4 x 125 G salmon fillets
- 2 T rice wine vinegar
- 1-2 spring onions shredded
Ingredients
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Instructions
- Mix mirin, brown sugar and soy sauce in a shallow dish and marinade salmon fillets for 3 minutes on one side then 2 minutes on the other
- Cook the salmon in a hot dry frying pan for 2 minutes. Then turn the salmon over, add the marinade and cook for a further 2 minutes
- Remove salmon to a serving plate.
- Add rice vinegar to the hot pan and warm through
- Pour the dark, sweet, salty glaze over the salmon and top with spring onions
- Serve with rice or noodles and perhaps some sushi ginger on the side.