This must be the fastest way there is to create a culinary sensation. Nigella Lawson’s gorgeous combination of salty, sweet and spicy.
If there are only two of you eating, I would be inclined to stick to the quantities given here, letting a couple of pieces or whatever you don’t eat get cold, as it makes a fantastic salad the next day.
1/4 cup mirin (Japanese sweet rice wine)
1/4 cup soft light brown sugar
1/4 cup soy sauce
4 x 5oz pieces wild salmon, skinned, cut from the thick part, so narrow and tall, rather than wide and flat
2 tbsp rice wine vinegar
1 – 2 scallions (halved and shredded into fine strips)
Mix the mirin, brown sugar and soy sauce in a shallow dish that will take all 4 pieces of salmon, and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second. Meanwhile heat a large non-stick frying pan on the hob.
Cook the salmon in the hot, dry pan for 2 minutes and then turn the salmon over, add the marinade and cook for another 2 minutes.
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 scallion strips.
Serve with rice or noodles as you wish, and consider putting some sushi ginger on the table, too.