Once again my pursuit of the perfect oriental salmon has cost me dear
This time Mirin Glazed (Nigella Express)
Ludicrously simple to make: mirin, soy and soft brown sugar (which within minutes of opening the bag always seems to become rock hard brown sugar and a right bugger to decant without coating the rest of the kitchen in fine muscovado scented particles...but I digress). Slosh the salmon around for a few minutes and cook, adding some rice vinegar to the sauce at the end. How could that possibly go wrong...?
By doubting the great sage is the easy answer.
The method clearly states that one should cook the salmon for 2 mins on each side but being an infidel - albeit a fleeting one - I thought that didn't sound very much and went for 3 mins instead. Result - well depends who you ask...husband said 'burnt to a cinder' though I preferred the more poetic "heavily char grilled". Semantics perhaps, but add the sticky sauce factor to the overcooking and another pan past its prime.
It is worth noting that the bits that were still edible were delicious - so much so that I made it again, following the instructions to the letter and using an old and slightly unloved pan just in case. And as is the way of such things, this hardware lives to fight another day...
My dinner was too delicious for words. Husband's raw in the middle. I assure you - and him - that this was not deliberate on my part and now I guess I just have to hope it will be third time lucky
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