Mirin Glazed Salmon

Name: Mirin Glazed Salmon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters light brown sugar (do not substitute dark brown sugar); 59 milliliters mirin (Japanese sweet rice wine); 1 Tbsp rice vinegar; 680 grams salmon fillets, skinless (preferably cut narrow and tall, rather than wide and flat); 2 scallions, halved and sliced into fine strips; 59 milliliters soy sauce; 118 milliliters water

You can never have too many main course recipes, so give Mirin Glazed Salmon a try. One serving contains 327 calories, 35g of protein, and 11g of fat. This gluten free, dairy free, and pescatarian recipe serves 4. 10 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up brown sugar, mirin, scallions, and a few other things to make it today. To use up the light brown sugar you could follow this main course with the Apricot tart with brown sugar & cinnamon pastry as a dessert.

Instructions

Mix the mirin, brown sugar, and soy sauce in a shallow dish that will hold all 4 salmon fillets. Stir to dissolve sugar.

Ingredients you will need

Salmon Fillets

Brown Sugar

Soy Sauce

Mirin

Sugar

Place the salmon in the dish and marinate for 5 10 minutes, turning once. Meanwhile, set a very large non-stick skillet (or two smaller ones) on the stove and heat over medium-high heat.

Ingredients you will need

Salmon

Equipment you will use

Frying Pan

Stove

Place the salmon fillets in the hot, dry pan nice sides down and cook for a few minutes until nicely seared and coated with a rich brown glaze (keep a close eye on the pan; this happens quickly). Turn the fillets over, reduce the heat to medium, and add the marinade and water to the pan (if using two pans, add marinade and water to both). Cook 3-5 minutes more, until fish reaches desired doneness. If the sauce looks like its reducing or thickening too quickly, just add a bit of water a few tablespoons at a time. Do not let it burn.

Ingredients you will need

Salmon Fillets

Marinade

Sauce

Water

Fish

Equipment you will use

Frying Pan

Transfer salmon fillets to serving platter or plates. If sauce is nicely reduced and thickened, turn off heat. If not, continue to cook over medium heat until desired consistency is reached.

Ingredients you will need

Salmon Fillets

Sauce

Add the rice wine vinegar to the sauce and stir.

Ingredients you will need

Rice Vinegar

Sauce

Pour the sauce over salmon fillets, top with scallions and serve.

Ingredients you will need

Salmon Fillets

Green Onions

Sauce

Equipment

Frying Pan

Stove

Ingredients

Servings:

59milliliters

light brown sugar (do not substitute dark brown sugar)59milliliters

mirin (Japanese sweet rice wine)1Tbsp

rice vinegar 680grams

salmon fillets, skinless (preferably cut narrow and tall, rather than wide and flat)2

scallions, halved and sliced into fine strips 59milliliters

soy sauce 118milliliters

water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.