Forever Nigella 6 - Mirin Glazed Salmon
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
This month's Forever Nigella theme is Sea Fish and Eat It - a celebration of Nigella's fish and seafood recipes, hosted by the Housewife Confidential blog. And for the first time I was stuck for what to cook. I pored greedily over the Roasted Seafood in Kitchen, and also the Scallops with Thai-Scented Pea Puree from the same book - but as I was feeding a couple of youngsters, I went - safely - for the fish they all love: salmon.
The recipe for Mirin-Glazed Salmon is on the Nigella website and I think it was also in the Nigella Express book. It really is the work of minutes - you just "dibble" (I love that word - hers, not mine) some salmon in a mixture of brown sugar, soy sauce and mirin and then pan-fry until cooked. You also cook the marinade at the end and spoon the dark, sticky sauce over the fish. (I didn't give the children much sauce, due to the salt content of the soy).
I found that the four minutes Nigella states for cooking the fish wasn't enough - I realise you don't want salmon overcooked but mine was still very jelly-like and pink in the middle, so I cooked it for a couple of minutes longer. There was also plenty of sauce for four people - it was sweet, but also intensely savoury and my kitchen was quickly filled with amazing Japanese aromas, which gave me a craving for sushi.
A splash or two of rice vinegar is added to the sauce at the end, to cut the sweetness. You really do need to make sure you cook your rice and get any vegetables on before starting the salmon - you marinade for only a few minutes and then cook the salmon quickly so I also think it would be great for cooking for friends - just a last minute bit of kitchen tinkering and you're done. And the flavours are really intense.
I served mine with Asian-style stir-fried vegetables and plain, boiled rice. We should all be eating more oily fish, and recipes like this one, thankfully, make that much easier.
If you would like to get involved in Forever Nigella, visit the details on the Maison Cupcake blog.