This salmon is covered in Al Brown’s Japanese BBQ sauce. It is sticky and sweet but savoury and umami without being salty or cloying on the tongue; the balance is perfect.
I’ve long been a fan of New Zealand chef Al Brown, a dear friend gave me his cookbook Stoked for my 30th birthday. Ever since, I’ve adored finding new ways to incorporate the recipes into our meal plan. However his portions are destined for six or eight serves, which for our little twosome means regular leftovers.
This Japanese BBQ sauce was one of those ‘leftovers’ and it is mighty delicious smeared on a gorgeous thick salmon fillet. It makes one large jar, and is beautiful when used on chicken thighs, lamb shoulder or slow cooked pork ribs. Umeboshi, or Japanese salted plums, are available at the Japanese grocery stores, or specialist food shops.
Serve with a light salad for an elegant lunch, or with steamed rice for a wholesome dinner.
Ingredients
- Al Brown's Japanese BBQ Sauce:
- 2 tsp fresh ginger, finely grated
- 1/3 cup light soy sauce
- 1 cup sake
- 1/3 cup white miso paste
- 1 cup sugar
- 1/3 mirin
- 1 tsp sesame oil
- 3/4 cup umeboshi (Japanese salted plums) pureed
- 1 x salmon fillet, skin on and pin boned
- Oil
- Sesame seeds
- Coriander, chopped
- Spring onions, finely sliced
Instructions
Put all BBQ sauce ingredients in a sauce pan on medium heat. Stir until the sugar and the miso paste is dissolved. Cool and then refrigerate until needed.
Pour some the BBQ sauce into a container and place the salmon skin flesh side down in the sauce. Marinate for a couple of hours, or overnight.
Pull the salmon out of the fridge a little bit before you plan to cook, to bring it up to room temperature. Pour the sesame oil into a pan that is on medium-high heat. Place the salmon, skin side down in the pan. Brush some of the remaining sauce from the container over the top of the salmon, and cook until the skin is crispy and the flesh flakes easily. Sprinkle with sesame seeds, coriander and spring onions.
Serve with a light green salad, drizzled in a little lemon juice and with extra sauce on the side.
