jacques pepin's mirin salmon

ingredients
all
1 1/2 tbsp mirin
1 tbsp soy sauce
1 tsp brown sugar
1 tsp Tabasco
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp sesame oil
1/4 tsp salt
1/4 tsp Tabasco
eliminate or reduce for children
4 pieces salmon
5-6 ounce steaks, each about 1-inch thick
2 tsp sesame seeds
preferably a combination of black and white seeds toasted in a skillet
This dish is a weeknight winner and yet is also impressive enough for entertaining. Marination is a prep step, so it requires a little bit of pre-planning. But after all the prep and marination is complete, the salmon only takes a few minutes to cook. The level of effort to make this dish is so low considering how flavorful it is. In this preparation, the salmon is beautifully rare with a nice char on its base. Marination ensures that the fish is seasoned through. The lemon dressing compliments it perfectly, being just the right proportion of salty, bright, complex, and rich.
1
Combine the mirin, soy sauce, brown sugar, and Tabasco in a small measuring glass and whisk until the sugar dissolves.
2
In a large Ziplock or Foodsaver bag, pour the marinade over the salmon. Seal bag and marinate salmon steaks in the fridge for at least an hour or up to overnight.
3
When ready to cook the salmon, whisk the olive oil, lemon juice, sesame oil, salt, and Tabasco together in a small measuring glass. Reserve.
4
Preheat the non-stick skillet over medium-high heat. When hot, add the salmon, then pour the remaining marinade on top of it.
5
Cover and cook the salmon for about 3-4 minutes, or until the bottoms of the fish are browned and tops are cooked from the steam generated in the covered skillet. The salmon steaks should be slightly rare in the center.
6
To serve, transfer the salmon to each plate and drizzle with lemon dressing. Sprinkle on the sesame seeds and enjoy immediately.
source: Adapted from Jacques Pepin’s Fast Food My Way.
notes
We prepared this for our family when we hosted Christmas Eve in 2013. It worked out really well for a party. We simply started cooking the salmon once the eating began then delivered plates of hot salmon to our guests. Everyone loved it!