This is a sauce for salmon that is also a very quick way to cook salmon fillets whilst at the same time giving them a bit of pep.
Serve with instant pak choi, and fried rice.
For another slightly Asian approach to salmon, which also makes a good starter, follow this link to Clement Freud’s Spicy Fillets of Salmon in Ginger.
Recipe for quick Asian sauce for salmon
- 2 x salmon fillets – about 110g/4 oz each – no skin
- 120ml/½ cup sake
- 1 tsp runny honey
- 1 fat clove of garlic, crushed
- 1 tsp white miso paste
- Sesame oil for frying
- Oil a ribbed griddle pan, and get it hot.
- Meanwhile mix two tbsps. of the sake, and the honey, garlic and miso in a small bowl.
- Put the fillets on the griddle, and top with half the sauce.
- When you feel the bottom surface is cooked, turn the fillets and top with the rest of the sauce. Make sure the fish is cooked through.
- Just before serving, get the griddle good and hot and pour over the rest of the sake.
- Serve the fillets, with the deglazed sauce from the griddle.