Go Back
Sake Salmon
Print
Sake Salmon
A light and tasty Japanese inspired salmon dish which cooks in 6 minutes. Serve with steamed rice and greens as liked.
Servings: 2
: 691 kcal
Author: Just Jo
Ingredients
  • 2 salmon fillets about 1.5-2 inches across
  • 2 tsp dark soy
  • 2 tsp sake
For the sauce
  • 75 ml sake
  • 1 tbsp dark soy
  • 2 tsp fish sauce
  • 1 tsp wasabi
  • 1 tsp Worcestershire/Henderson's sauce
  • 1 tsp chilli oil
To finish
  • 2 tbsp chopped fresh coriander
  • 3-4 spring onions finely sliced
To serve
  • 1 cup of basmati rice cooked by preferred method
  • Steamed greens as liked - tenderstem broccoli edamame and sugar snaps are regulars for us
Instructions
  1. If cooking brown (or white) basmati to serve with, get this on first - I find brown basmati can take a full half hour or slightly more even to cook so do allow for this.
  2. Line a small baking tray with foil and brush or spray with a little oil. Lay the salmon fillets skin side down (if the skin is still on) and drizzle over a tsp each of the dark soy and sake per fillet.
  3. Preheat your grill to high (and by grill I mean in the oven, not the BBQ - but I don't see why you couldn't use that if you so wish!). Place a medium sauce pan of water on to boil ready for the greens.
  4. Place all the ingredients for the sauce in a small sauce pan and heat on a low flame - you want to heat it through, not evaporate it all away.
  5. When ready to cook, put the salmon under the grill for exactly 6 minutes.
  6. At the same time, pop your greens on to steam - conveniently, I find tenderstem broccoli also takes 6 minutes over the simmering water in a sieve (as I don't have a dedicated "steamer).
  7. When ready, scoop the rice into bowls, add a salmon fillet and half the greens then trickle over half of the sauce. There isn't lots of sauce but it's full flavoured enough to not need bucket loads of it. Sprinkle with the coriander and sliced spring onions and eat.
Recipe Notes

There's no real substitute for Worcestershire sauce beyond the Sheffield equivalent Henderson's relish but they are available online. They are brilliant for adding flavour to casseroles, stews, meat pies and even ragu. Well worth hunting some down.