My parents came to visit and spend the night this past Saturday. So I pulled a bunch of Nigella recipes from the book. This recipe I made for my mother, sister and myself while Husband and dad had steak. Nigella instructs you to buy 4 thick & narrow salmon fillets for this but I went with buying an organic large fillet enough for 3 or 4 people. This piece was just under $20 and I think well worth it. My sister knew I was making this dish as our main course and she asked me if I was able to find mirin. I replied "Yeah, I googled it and found that Japanese Sweet Rice Wine is just sake." Sister says "No it's not." And we go back and forth like this for a bit before we decide it's really neither here nor there as I've bought what I've bought. Since this time I've looked into it further and found that Mirin and Sake are essentially the same with one major difference...Mirin has less alcohol that Sake. Traditional Mirin has 14% alcohol and Sake has 20% alcohol. Turns out what I bought was sold as Sake at the LCBO and has an alcohol content of 12.5%...so draw your own conclusions.
Either way if you use Sake or Mirin to make this dish you will love it! You have to get your pan really, really hot inorder to get the crispy, blackened, sugary top. Like turn it all the way up and then down just a tick. This may also get a bit smokey on you. Just turn on your overhead fan..or open an window. This dish is simple enough to make - you marinate for about 5 minutes and then cook it for a bit in either side. My piece of fish was just one big piece so it took a little longer to cook. And I cooked it to about medium-well as opposed to my usual well-done. This dish really has it all though. Presentation gets full marks, taste gets full marks and easy of preperation get full marks as well. Whom ever you make this for will be blown away by your culinary prowress. This one's a keeper!
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