Glazed Salmon with Cucumber Sesame Salad
Glazed Salmon with Cucumber Sesame Salad
Serves 4
   4 tbsp mirin
   4 tbsp soy sauce
   2 tbsp soft brown sugar
   1 tbsp lemon juice
   4 skinless salmon fillets (about 175g each)
   Cucumber sesame salad (see below)

Stir the mirin, soy sauce, sugar and lemon juice together in a bowl until combined.
   Put the salmon fillets in a shallow dish, pour the mixture over them and set aside in the fridge to marinate for 5-10 minutes.
   Preheat the grill to high and line a grill tray with foil.
   Remove the salmon from the marinade, setting the marinade aside, and place the salmon on the tray.
   Grill for about seven minutes or until the fish is nicely coloured and still pink in the centre.
   Meanwhile, pour the salmon marinade into a small frying-pan and cook over a high heat for 3-4 minutes, until reduced to a glaze. Pour over the cooked salmon.
   Serve the glazed salmon with the cucumber sesame salad.


Cucumber sesame salad
Serves 4
   1 tbsp mirin
   1 tbsp rice vinegar
   1 tsp sesame oil
   2 small cucumbers

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

From: Bill’s Everyday Asian. By Bill Granger. Published by HarperCollins.
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