MasterClass Episode 9 - Salmon with sweet soy and pickles
Salmon with sweet soy and pickles
For the pickles
1 Carrot, sliced into rounds
½ Cucumber halved, seeded and cut into crescents
1 Tbsp. salt
½ tsp. salt
¼ Cup Japanese rice vinegar
1 tbsp. sugar
2 tbsp. water
For the salmon
4 tbsp. Japanese soy sauce
5 tbsp. mirin
8 Bamboo skewers
600g-boned salmon fillet cu into 4 even sized pieces
Steamed rice for 4
For the pickle.
Put the carrot and cucumber into a bowl with 1 tbsp. of salt mix well and set aside for 20 minutes.
Place the vegetables in a sieve and rinse well until all the salt is gone. Drain well to remove and water. Place the vegetables in a small serving bowl.
In another bowl combine the vinegar, ½ tsp. salt, the sugar and water stir until the sugar has dissolved. Pour over the vegetables and reserve.
For the salmon.
Mix the soy and mirin together, push 2 skewers through the salmon piece lengthways just under the skin so that they cross to make a handle for turning whilst cooking.
Place the salmon flesh side down, and cover in the in the marinade. Marinate for 1 hour.
Remove the salmon from the marinade and grill over moderate heat for 3 minutes each side basting with the marinade.
If it sticks when you turn it leave it a little longer so it builds up a dry crust and will easily lift off the pan. Serve with rice and pickles on the side.