Easy, easy easy to do. Serve this salmon with white rice.
The vegetables mixture adds some colours to the plate and makes it looks like you are serving a big restaurant dish.
Ingredients:
- 4 small salmon filets, with the skin on (about 150 g each)
- 50 g snow-peas
- 50 g soy beans
- 30 g shredded carrots
- Salt
- 50 ml shoyu (Japanese soy sauce)
- 50 ml Sake
- 50 ml mirin (sweet Japanese cooking wine)
- 25 ml powder sugar
Method:
- Over low heat, dissolve 15 ml of powder sugar with the shoyu, sake and mirin
- Remove from heat and let cool for 1 hour
- Pour the sauce over the salmon and let marinate for about 30 minutes
- While waiting, blanch the vegetables in slightly salted water starting with the snow peas. After one minute, add the soybeans and another minute later, add the carrots. Remove from heat and pass under cold water for about 30 seconds
- Light the BBQ (or the top grill in your oven if you prefer)
- Remove the salmon filets from the marinade and pat dry
- Place them on the BBQ, skin down, and grill for 4 minutes
- Turn the filets and grill another 3 to 4 minutes
- Add the remaining sugar to the marinate and baste the salmon while cooking
- Arrange the vegetable on four plates and place the salmon filet on each plate
- Drizzle with some marinate and serve
