Fish and Shellfish Recipes - Sweet Soy Salmon Recipe

Ingredients

• 350g/12oz salmon fillet

• 30ml/2 tbsp soy sauce

• 30ml/2 tbsp sake

• 60ml/4 tbsp mirin or sweet sherry

• 5ml/1 tsp soft light brown sugar

• 10ml/2 tsp grated fresh root ginger

• 3 garlic cloves, 1 crushed and 2 sliced into rounds

• 15ml/1 tbsp vegetable oil

• 225g/8oz dried egg noodles, cooked and drained

• 50g/2oz/1 cup alfalfa sprouts

• 10ml/2 tsp sesame seeds, lightly toasted

Serves 4

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Method:

1. If you have time, chill the salmon briefly in the freezer to make it easier to slice. Using a sharp chopping knife, cut the salmon into thin slices. Place the slices of fish in a shallow dish.

2. In a measuring jug, mix together the soy sauce, sake, mirin or sherry, ginger, sugar and crushed garlic. Pour the mixture over the salmon, cover and leave for 30 minutes in a cool place.

3. Preheat the grill (broiler). Drain the salmon, and scrape off and reserve the marinade. Place the salmon in a single layer on a baking sheet. Grill for 2-3 minutes without turning.

4. Meanwhile, heat a wok until hot, add the oil and swirl it around. Add the garlic rounds and cook until golden brown but not burnt.

5. Add the cooked noodles and reserved marinade to the wok and stir-fry for 3-4 minutes, until the marinade has reduced slightly to a syrupy glaze and coats the noodles.

6. Toss in the alfalfa sprouts, then remove immediately from the heat. Transfer to warmed serving plates and top with the salmon. Sprinkle with the toasted sesame seeds and serve.