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.
Combine the mirin, soy sauce, brown sugar, and Tabasco in a small measuring glass and whisk until the sugar dissolves. (Sometimes we just sprinkle the sugar on both sides of the salmon since it never fully dissolves.)
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.
When ready to cook the salmon, whisk the olive oil, lemon juice, sesame oil, salt, and Tabasco together in a small measuring glass. Reserve.
Preheat the non-stick skillet over medium-high heat. When hot, add the salmon, then pour the remaining marinade on top of it.
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. We usually use a paring knife to peek into the salmon to check doneness. The salmon steaks should be slightly rare in the center. Additional cooking time is needed if the salmon has skin or is thick.
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.
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!