Five minute feastNovember 27, 2009
Okay, so that last post was a little tricky for a weeknight. But this one, I promise you, is the quickest evening meal you will ever make, and it tastes and looks so good it’s a winner for dinner guests too. I think the original recipe is from a Bill Granger book – a friend made this for me years ago and I’ve done it regularly ever since. I’m no fan of those four-ingredient style dishes on the whole, but I make an exception here.
Now, I may have fibbed a little in the headline above. But if we call it fifteen minutes instead of five, that’s no lie. The longest bit is cooking the accompanying rice. This quantity serves 2
Salmon with mirin, soy & black sesame seeds
- 1 large fillet (or more) salmon or ocean trout, cut into 5cm chunks
- 50ml mirin
- 50ml soy sauce
- 1 clove garlic, sliced
- 1 tiny knob ginger, grated or very finely julienned
- 1 tablespoon black sesame seeds
- 1 bunch asparagus
- 2 handfuls baby spinach leaves
- Jasmine or Basmati rice, cooked
- First, cook your rice and leave it to fluff.
- Bring a saucepan of salted water to the boil.
- While you wait, heat a non-stick pan or barbecue plate.
- Combine soy, mirin, ginger, garlic & sesame seeds in a small saucepan over low heat.
- Pan-fry or barbecue the salmon pieces until golden on the outside and quite rare in the centre, remove and keep warm. This will take only a few minutes.
- Toss the asparagus into the boiling water for one minute; add the spinach leaves for about 30 seconds; then drain.
- In a warmed dish, arrange a layer of salmon loosely with a layer of greens, then repeat.
- Pour over the mirin & soy mixture, then sprinkle with a few more sesame seeds if desired.
- Serve on a bed of rice.