Presentation is an integral part of Japanese cuisine, so adorn your sweet glazed salmon with easy-to-make shallot curls.
Image credit: Steve Brown for Australian Good Taste
0:05?Prep | 0:05?Cook | 8 Servings?| Capable cooks
- 55g (1/4 cup) caster sugar
- 60ml (1/4 cup) Fountain Soy Sauce
- 60ml (1/4 cup) mirin seasoning
- 4 (about 250g each) skinless salmon fillets, halved lengthways
- 2 shallots, green section only, ends trimmed
- Peanut oil, to grease
Place the sugar, soy sauce and mirin seasoning in the medium glass or ceramic bowl. Stir up until the sugar dissolves. Add the salmon and switch to coat. Cover with plastic wrap and set while in the fridge for A half hour to marinate.
Meanwhile, thinly slice the shallots lengthways. Transfer to some small airtight container of iced water. Set up the fridge for A half hour or till the shallot curls.
Preheat grill on high. Line a baking tray with foil. Brush the lined tray with oil to lightly grease. Drain salmon, reserving the marinade. Position the salmon on the prepared baking tray. Cook under grill, brushing the salmon occasionally when using the reserved marinade, 5 minutes or until the salmon is golden and merely cooked through.
Drain the shallot. Arrange the salmon at a serving platter. Sprinkle while using the shallot curls to supply.
Time plan tip:?Prepare this recipe into the end of automobile approximately Forty-five minutes before serving. Continue from step . 3 approximately 15 minutes before serving.
Recipe by Cynthia Black for Taste Magazine