- 60 millilitres mirin (Japanese sweet rice wine)
- 50 grams soft light brown sugar
- 60 millilitres soy sauce
- 500 grams salmon (4 x 125g cut from the thick part so narrow but tall rather than wide and flat)
- 2 tablespoons rice wine vinegar
- 1 - 2 spring onions (halved and shredded into fine strips)
- Mix the mirin, brown sugar and soy sauce in a shallow dish that will take all 4 pieces of salmon, and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second. Meanwhile heat a large non-stick frying pan on the hob.
- Cook the salmon in the hot, dry pan for 2 minutes and then turn the salmon over, add the marinade and cook for another 2 minutes.
- Remove the salmon to whatever plate you're serving it on, add the rice vinegar to whatever remains of the marinade in the hot pan, and warm through.
- Pour the dark, sweet, salty glaze over the salmon and top with the spring onion strips.
- Serve with rice or noodles as you wish, and consider putting some sushi ginger on the table, too.