Ingredients
¾ cup soy sauce
(180ml)
¾ cup mirin
(180ml)
1½ tbsp sugar
½ tsp sesame oil
4 salmon fillets
approx 150g each
1 tbsp peanut oil
1 clove garlic
thinly sliced
3 zucchini
sliced
200g snow peas
120g baby spinach
4 shallots
sliced
2 tsp sesame seeds
toasted
Allergy Advice
Contains Fish
Contains Gluten
Contains Nuts
Contains Sesame
Contains Soy
Equipment
- 1 bowl
- 1 frypan
- 1 small saucepan
Instructions
- Combine soy, mirin, sugar and sesame oil in a bowl. Brush a little onto each salmon fillet.
- Heat half of the peanut oil in a frypan over medium heat and cook salmon for 2-3 minutes each side or until done to your liking. Remove from frypan and keep warm.
- In a small saucepan, heat the remaining soy and mirin marinade and allow to simmer for 5 minutes until it has reduced by half.
- Wipe out frypan then heat remaining peanut oil over medium heat. Saute garlic and zucchini for 3 minutes, stirring constantly.
- Add snow peas and cook for a further 2 minutes. Add spinach, shallots and sesame seeds and a couple of tablespoons of reduced marinade, and toss until spinach has just wilted.
- Drizzle vegetables with a little extra sesame oil and serve with the salmon and remaining reduced marinade on the side for dipping.
Notes
Tip
Serve with steamed rice for a heartier meal.
Variation
Most types of green vegetables would work well in this recipe. Try broccoli, bok choy or beans.
