As I really had to cook the salmon in an Asian style, when I got home I had a look around the kitchen. I had an open bottle of mirin which I recent used for my Hawaiian fried rice recipe so decided this would be the base for my marinade.

This is recipe really quick and delicious. It’s a good balance of flavours and is so simple to do anyone can make it.

Ingredients

• 2  Fillets of salmon
• 2 TBSP Mirin   
• 1 TBSP Soy Sauce
• 1 TSP Sesame oil
• 1 Pinch of chilli flakes

Serves 2

Simple combine all the ingredients in a bowl or dish and mix thoroughly, then place the salmon in skin up and leave for about 2 hours. This gives the flavours time to meld right into the salmon. The sweetness of the mirin and the savoury of the soy sauce balance the smoky heat of the chilli flakes and the nuttiness of the sesame oil.

Then you can cook it as per the instructions on the pack or ask you fishmonger for their recommendation.

I pan fried mine for just a couple of minutes per side. The only thing you have to worry about with fish is over cooking it, as you will end up with dry, chewy fish.

If you have seared each side for a couple a minutes and you are unsure it is cooked through, I recommend turning the heat off the pan and letting it rest for a minute. Works like a charm!

I stir fried the pack of vegetables with some spring onion and garlic and seasoned it with soy sauce and a twist of black pepper.

It really is the simple to make my Asian salmon and it’s a delicious, healthy meal. So give it a try

Remember to share in the comments below if you tried this or if you have a favourite Asian marinade for fish!

Michael Robinson 

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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