Salmon with Ginger, Soy and Rice Vinegar

The original recipe poured the marinade over sliver-thin slices of salmon and serve it raw as a starter. The variation below marinates regular-sized salmon fillets, then grills them.

1/4 cup soy sauce
1/4 cup rice wine vinegar
1″ piece ginger, peeled and grated
1 tbs. toasted sesame oil
3 scallions, sliced
4 salmon fillets, skinned

Tip the soy sauce, vinegar, ginger, sesame oil and scallions in a flat dish that will hold the salmon in a single layer. Add the salmon and leave to marinate for 2 hours.

Remove the salmon from the dish, heat the grill and cook for 4-6 minutes per side, depending on how thick the fillets are and how you like your salmon.

Meanwhile, tip the marinade into a small saucepan and bubble gently to reduce. Pour over the salmon to serve.

Serves 4

Mirin-Glazed Salmon

To quote Nigella, “This must be the fastest possible way to create a culinary sensation.”

1/4 cup mirin (Japanese sweet rice wine)
1/4 cup light brown sugar
1/4 cup soy sauce
4 salmon fillets
2 tbs. rice vinegar
1-2 scallions, shredded into fine strips
rice, to serve

Mix the mirin, sugar and soy sauce in a shallow dish that will hold the 4 fillets. Add the salmon and marinate for 3 minutes on one side and 2 minutes on the other. Meanwhile, heat a large skillet.

Add the salmon to the hot, dry pan and cook for 2 minutes , then turn it over, add the marinade and cook for another 2 minutes. Remove the salmon to a serving plate filled with rice. Add the vinegar to the hot skillet and let it bubble into a glaze. Pour over the salmon and serve topped with the shredded scallions.

Serves 4