The flavours here are really powerful. The salmon is sweet and succulent, whilst the chutney is minty and powerful, but together they are very well matched. If you can leave the salmon overnight to marinate all the better.
I cook the salmon in a marinade, then cook down the rest of the marinade that is left over, to use as a dipping sauce.
- 4 x 175g fillets salmon
- 200mls mirin (sweet fermented Japanese rice liquor)
- 150mls soy sauce
- 1 tbsp brown miso paste
- 1 tbsp toasted sesame oil
- 2 tbsp castor sugar
- 2 tbsp sherry vinegar
- 60g fresh mint leaves, washed well and chopped finely
- 30g tarragon leaves
- 2 large, ripe tomatoes chopped
- 2 heaped tsp green chilli, chopped
- 2 cloves of garlic, peeled and finely chopped
- 2 tbsp olive oil
- finely grated zest and juice from 1 large lime
- salt and freshly ground black pepper
Place the mint, tomatoes, chilli, garlic, limejuice and zest and olive oil into a bowl and mix well.
Spoon into a bowl, season with salt and pepper to taste.
Place the mirin, soy, miso paste, sesame oil, sugar and vinegar together into a saucepan, mix well, and then bring to the boil.
Turn down the heat and simmer the sauce until you have about 150mls.
Remove from the heat and cool.
Once cooled, pour half over the salmon and leave to marinate, best overnight in the fridge. But at a pinch 1 hour.
To cook the salmon, pre heat the grill to its hottest setting.
Lift out the salmon, leaving a little sauce on the fish, then place onto a grilling tray or dish.
Cook for 6-8 minutes, depending on the temperature of the grill, or until the salmon is JUST cooked, best left undercooked.
Meanwhile boil the rest of the marinade that is left, and serve with the salmon as a dipping sauce.
Serve the salmon with the sauce and the chutney.