Glazed Salmon with a Cucumber Sesame Salad

Serves: 4

My fourth Bill Granger dish from his book, Everyday Asian.

And with a ‘great’ recipe strike-rate of three out of four and an easiness factor of ten out of ten, Bill Granger is officially no longer the suspect cook I had him for prior to cooking from this book. Going forward, i’ll trust him at his word and cook his recipes without worrying.

Donna Hay on the other hand…

Anyway, this is another really healthy, really tasty weekday number. The salad is really fun and served with some rice and a glass of white, this is a great couch/dinner/TV dish.

Ingredients

4 tbsp mirin
4 tbsp soy sauce
2 tbsp soft brown sugar
1 tbsp lemon juice
4 salmon fillets, skin off

Cucumber Sesame Salad

1 tbsp mirin
1 tbsp rice vinegar
1 tsp sesame oil
2 Lebanese cucumbers

Method

Salmon

  1. Combine the mirin, soy sauce, sugar and lemon juice in a bowl. Put the salmon fillets in a shallow dish, pour the mirin mixture over and set aside in the fridge for 15 minutes or more.
  2. Heat a pan on high heat and cook the salmon until nice coloured and pink inside.
  3. Meanwhile, pour the marinade into a small pan and heat over a high-heat for 4 minutes until it has reduced to a glaze. Pour over the cooked salmon and serve with the salad.

Salad

  1. Whisk together the mirin, vinegar and sesame oil.
  2. Use a vegetable peeler or mandoline to peel long ribbons from the cucumber.
  3. Toss the cucumber ribbons with the dressing.

One thought on “Glazed Salmon with a Cucumber Sesame Salad

  1. If you decided to cook this in the oven, sprinkle with a good layer of sesame seeds and it is amazing.

    I love Bill Grainger’s recipes. His version of Millionaires Shortbread is to die for and I regularly use the lamb curry recipe because it is so faff free.

    I am going to try the kiwi wank! steak with Asian flavours because I adore light, fusion food ( as do my grown up kids.) Thanks for the inspiration and I’m now off to buy some mirin…..

    Like

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