Saturday 10 November 2007

Back to cooking again

If you've been following my blog, you've probably noticed that I haven't posted many dinner recipes as of late. Instead, most of my posts have been dessert or baking related. Reason is, I haven't been doing all that much cooking lately as M has been working late most nights. Since cooking for one is not much fun, I've just decided to skip it all together.

Yesterday, being Friday, M finally had an early night. As such, I decided at the last minute to get back in the kitchen and whip up a home-cooked meal again. To make up for many nights of eating poorly, I decided to make something relatively healthy and that we both like a lot - salmon.

This time, the salmon was marinated in a mixture of red miso, ginger, soy sauce and mirin and then cooked under a grill. The result is a salmon that is incredibly tender and which just flakes off with the prod of a fork. I chose to serve mine with a side of broccoli and wild rice but I think this would work just as well with other Asian greens or even noodles.

Glazed Salmon

From Bill's Food

1/3 cup mirin
1/3 cup soy sauce
2 tbsp grated ginger
2 tbsp red miso
2 tsp sugar
2 tsp lemon juice
4 salmon fillets (each 6 0z), skin on
oil, for greasing

1/2 cup soy sauce
1/2 cup mirin
2 tsp sugar

to serve:
1 tsp black sesame seeds

Stir the mirin, soy sauce, ginger, miso, sugar and lemon juice together in a bowl until combined. Put the salmon in a shallow dish, pour the mixture over it and marinate in the fridge for at least 15 minutes and up to 1 hour.

To make the dressing, bring the ingredients to the boil in a small saucepan, then reduce the heat and simmer for 10 minutes, or until syrupy or like thin caramel.

Heat the grill. Remove the salmon from the marinade and place with the skin side down in a lightly oiled, non-stick, ovenproof frying pan. Cook under the hot grill for about 7 minutes, or until the fish is still pink in the centre and is nicely coloured.

Sprinkle the salmon with the black sesame seeds and drizzle with some of the dressing. Serve with a side of greens and steamed rice, if you like.

Serves 4