I LOVE fish, white fish, oily fish, shell fish and the fish we don’t know about…. yes, the whole lot.
This recipe brings the humble salmon to a new level and indeed it transforms it to a real showcase dish. Accompany it with scented sticky rice, noodles or wok fried pak choy.
WHAT YOU NEED
4 fillets of salmon
200mls mirin
150mls soy sauce
1 tbsp brown miso paste
1 tbsp toasted sesame oil
2 tbsp castor sugar
2 tbsp sherry vinegar
For the chutney
60g fresh mint leaves, washed and chopped finely
2 large, ripe tomatoes chopped
2 heaped tsp green chilli, chopped
2 cloves of garlic, peeled and finely chopped
2 tbsp olive oil
finely grated zest and juice from 1 large lime
salt
freshly ground pepper
WHAT TO DO
Put the mint, tomatoes, chilli, garlic, lime juice and zest and olive oil into a bowl and mix well.
Spoon into a bowl, season with salt and pepper to taste. Add the mirin, soy, miso paste, sesame oil, sugar and vinegar together to a saucepan, mix well, and then bring to the boil.
Turn down the heat and simmer the sauce until you have it reduced by half and 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, pre heat 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 temperature of the grill, or until the salmon is JUST cooked, best left undercooked.
Meanwhile boil the rest of the marinade that is left, and serve with the salmon as a dipping sauce.
Serve the salmon with the sauce and the chutney.
