Mirin Glazed Salmon
with Garlic & Ginger Rice and Broccolini Salad (Premium Recipe)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Cooking Steps
Peel and finely grate the ginger. Peel and finely grate the garlic (or crush if you’d prefer!). Slice the broccolini into 2 cm chunks. Finely chop the long red chilli (if using). Slice the cucumber into half-moons. Finely slice the spring onion at an angle.
Heat the butter and a dash of olive oil in a medium saucepan over a medium heat. Add the garlic and ginger and cook for 1-2 minutes, or until fragrant. Add the basmati rice, water (for the rice) and salt (use suggested amount) to the pan and bring to the boil. Reduce the heat to low. Simmer, uncovered, for 15-20 minutes or until the rice is soft and all the liquid has been absorbed. Cover with a lid to keep warm.
Meanwhile, in a shallow dish large enough to fit the salmon fillets, combine the brown sugar (for the marinade), mirin and soy sauce. Mix well, then add the salmon fillets. Marinate the salmon for 3 minutes on each side.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the broccolini and cook for 3-4 minutes or until just tender. Add the mixed sesame seeds and heat through for 1-2 minutes or until the seeds are popping. While the broccolini is cooking, juice the lime until you have 2 tsp (for 2p) / 1 tbs (for 4p). Combine the lime juice, long red chilli, sesame oil, brown sugar (for the dressing) and a drizzle of olive oil in a medium bowl. Season with salt and pepper and mix well. Add the cucumber, tatsoi and broccolini to the chilli & lime dressing and just before serving, toss to coat.
Return the frying pan to a medium heat. Add the salmon, skin side down and cook for 2-3 minutes or until the skin is crispy. Turn the salmon over and add the marinade. Cook for a further 2-3 minutes or until the salmon is just cooked through. Remove the salmon from the pan and add the rice wine vinegar to the sauce. Heat for 1 minute or until the vinegar has cooked off slightly.
Divide the garlic & ginger rice and broccolini salad between plates. Top the rice with the salmon and spoon over the mirin glaze from the pan. Garnish with the spring onion. Enjoy!
