Saikyo Grilled Salmon with Stir-Fried Mixed Sprouts

This is easily amongst some of the better salmon dishes we've had, and there have been a lot. Get good organic salmon... the flavor is unbelievable. The marinade should go for 24 hours. I only had 90 minutes and it was still wonderful. I'll give it a full night in the fridge on Tuesday.

We mixed regular bean sprouts with some mung bean and adzuki sprouts. They had an interesting, almost nutty flavor which complimented the salmon. We loved this and it was super easy.

100 milliliters sake
100 milliliters mirin
150 g sugar
300 g miso paste
4x200 g salmon fillet, skin on
1 tablespoon sesame oil
1 tablespoon groundnut oil
small handful adzuki sprouts
small handful mung bean sprouts
large handful bean sprouts
lemon wedges, to serve

Heat the sake in a large, heavy-based pan and ignite it to burn off the alcohol. Add the mirin and sugar and stir over a low heat until the sugar has dissolved. Carefully whisk in the mise paste a little at a time, making sure the mixture is smooth. Raise the heat a little and cook for about 20 minutes, stirring constantly to make sure the mixture does not burn on the base of the pan. Strain and leave to cool completely. It can be stored in the refrigerator for up to 1 month.

Place the salmon fillets in a non-metallic container, large enough to hold them in a single layer, and pour some of the cooled marinade over them, making sure that the fish is completely surrounded: save a little of the marinade for later. Leave in the fridge to marinate for 24 hours, turning the fillets over once during this time.

When ready to cook, preheat an overhead grill (broiler) and remove the salmon fillets from the marinade, wiping off any excess. Place the fillets on a non-stick baking tray and grill, skin-side down for 5-6 minutes, taking care that they do not get too dark or caramelized.

Meanwhile, put a wok on over medium-hgih heat with the two oils in it. When hot, add the sprouts and a dash of soy sauce. Stir-fry until crisp tender, about 3 minutes. Remove from the heat and set aside.

After the 5-6 minutes are up, turn the salmon over to cook the skin side until nice and crisp. Serve with lemon wedges and a little of the reserved marinade on the side along with the sprouts.