Lightly-Salted Salmon in Mirin Marinade. Great recipe for Lightly-Salted Salmon in Mirin Marinade. I tried making this after wondering what the salted salmon that I usually eat would taste like with a sweeter flavour. ※Please use salted salmon, not fresh salmon. ※While it's in the refrigerator, rub the salmon through the top of the bag. Because the fish is marinated with sweet mirin, it gets burnt easily if you cook the fish over a strong heat.
It doesn't get anymore "Japanese" than that!
Remove the salmon to whatever plate you're serving it on, add the rice vinegar to the hot pan, and warm through.
Pour the dark, sweet, salty glaze over the salmon and top with the spring onion strips.
You can have Lightly-Salted Salmon in Mirin Marinade using 3 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Lightly-Salted Salmon in Mirin Marinade
- You need 2 of pieces Lightly-salted salmon.
- It's 4 tbsp of Mirin.
- It's 1 tsp of Soy sauce.
How to Prepare Japanese Salted Salmon. To make Japanese salted salmon, all you need is fresh quality salmon, sake and the right amount of salt. Before salting, you want to make sure to pat the salmon surface dry with paper towels. Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl.
Lightly-Salted Salmon in Mirin Marinade step by step
- Cut the salted salmon in half (or keep it as it is). Pour the soy sauce and mirin into a plastic bag and add in the salmon..
- Close the bag up securely and hold it in the palm of your hand. With your other hand, gently rub the fish to distribute the seasoning and blend the flavours..
- If the worst happens and the bag rips, place the bag and its contents into a shallow container or a deep plate or bowl so that it doesn't make a mess. Place the bag in the refrigerator for 2 hours..
- Take the salmon out of the bag and grill until both sides are cooked. Use this salmon as a side dish, as a snack or in your bento..
Place the salmon in a baking dish, pour the marinade over, and turn to coat. Remove chicken from bag, reserving marinade. Place marinade in a small saucepan; bring to a boil. In a medium bowl, combine the cucumber, fennel and red onion. In a small saucepan, bring the rice vinegar, sugar, mirin, soy sauce, salt and red pepper flakes to a boil, pour over.