This deliciously light dish is a taste of Japan. It is quick and has a glossy, flavoursome, sweet/salty sticky sauce which is irresistible however old you are. The sesame seeds give flavour and texture (and make it look pretty too!). My children enjoy shelling the beans as they eat this very family friendly dish.
Preparation and cooking time: 20 minutes
300g jasmine or long grain rice
150g soy beans (frozen food aisle)
575g piece salmon fillet with skin
7 tbsp soy sauce (Japanese soy is best)
4 tbsp mirin
2 tbsp brown sugar
2 tsp sesame seeds (to garnish)
1 tsp cornflour
- Put the rice and soy beans on to boil.
- Cut the salmon fillet widthways into 4 equal slices (or if using two steaks, cut long ways so each piece is one full length of the steak).
- Mix the soy sauce, mirin and brown sugar together in a bowl and add the salmon. Ensure the salmon is coated in the sauce and set aside to marinade.
- In a dry frying pan, toast the sesame seeds until lightly golden (take care when toasting these as they can go from raw to burned in a blink of an eye!).
- Remove the salmon from the marinade (reserving the marinade for step 6) then grill, until cooked through.
- Mix the cornflour with 2 tsp water until smooth. Combine with the marinade then boil in a small saucepan until the sauce just starts to thicken.
- Serve the salmon with the rice and soy beans. Top the salmon with the thickened marinade and toasted sesame seeds.
Tip: This works just as well with chicken breasts. I serve the marinade sauce to my girls in a small dipping bowl, rather than on top of the salmon. This way they have control and can dip as they please, rather than having all of the fish coated in a strong sauce.