have you been on the hunt for a seafood recipe that is so scrumptious that you can serve it to the non-fish lovers in your household and they will not only fail to notice they’re eating marine, but will gobble it up and ask for more? i thought so. here it is.
living with those pesky red meat only types can be trying at times. you love seafood, but rarely get to include it in your dinner repertoire because of the fusspots at the table. this salmon recipe, in my experience, banishes all doubts they have about eating fish. sure, there is a little sugar involved, but mary poppins tells us that it helps the omega three go down, and she is on the money. this dish creates mouth-watering salmon perfectly cooked with juicy, coral flesh and a glazed, crisp, almost caramelised exterior. drool.
to make this salad i cut four salmon steaks into big chunks and served on a bed of green lettuce, crisp cucumber and creamy avocado, and sprinkled with peppery spring onions. more often i serve the steaks whole on a bed of rice to mop up the delicious juices and with the salad on the side – it’s a heartier meal if you’re feeling more ravenous.
i usually can’t be bothered with getting out the equipment for marinades, so am quite casual with measurements, but as i originally followed this recipe, i’ll say you need:
4 salmon steaks, about 125g each, narrow and thick rather than wide and flat, skin removed
60ml soy sauce
60 ml japanese mirin
30ml rice vinegar
50g light brown sugar
to serve:
1 or 2 spring onions
half a cucumber
half an avocado
a few handfuls of baby leaf lettuce
or:
jasmine rice
mix the mirin, soy sauce and sugar in a shallow dish and marinate the salmon (either chunks for salad or whole) in there for a few minutes each side (i often leave it a bit longer, it’s fine). if you’re doing salad, chop up your cucumber and spring onions (i like fine julienne here) and avocado and sprinkle the cucumber and avocado over the lettuce. leave the spring onions for last.
heat a large, non-stick frying pan and cook the salmon in the dry pan (don’t use oil) for two minutes. turn the salmon and add the marinade to the pan, letting it bubble away for a minute. remove the salmon to your serving dish. add the rice vinegar and allow the glaze to simmer for an extra minute. pour the divine, almost sticky glaze over the salmon, and garnish with the spring onions.
this is an incredibly delish way to serve salmon, and i defy any non-fish lover to try it and not devour it. it is embarrassingly easy too, just make sure you don’t overcook the salmon, you want it still coral in the middle, and mouth-wateringly juicy. enjoy! let us know if you manage to convert any seafood haters in your house!
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