The summer weather has arrived in Cyprus. Its arrival has ushered in a change in my appetite. Coupled with my recent gym membership: I am undoubtedly craving those lighter summer meals. Meat has taken a backseat to fresh vegetables, salads and – my favourite – seafood. Having been born on the west coast of Canada, I have a certain obsession with seafood. I love pretty much anything you can forage on a beach or catch in the sea that is edible. And if it’s easy to cook, well then, it usually makes it into my rotation of meals I regularly make. This salmon dish is something I make about once a month. Given my recent health kick and the change in weather, it’s been popping up more often in my schedule. It doesn’t have a Cypriot touch but I do have to say that as a self proclaimed salmon snob if you are looking for a place to buy excellent salmon in Cyprus, visit foodhaus, and look for Norwegian Marine Harvest salmon. It is the best salmon I have tried over here. It is full of flavour and cooks very well. This recipe is a wonderful dish to make if you have guests coming over and want something that will be sure to impress but that is easy to prepare. It is also a great sauce to use on smaller individual salmon fillets; simply adjust the recipe. The glaze is a lovely combination of ginger and soy sauce flavours, with a balanced sweetness coming through via the brown sugar and mirin. The salmon pairs very well on top of a bed of rice. This recipe is gorgeous and delicious at the same time and I hope you enjoy it as much as I am. Happy Summer friends.
1 Norwegian Marine Harvest Salmon Fillet (whole, with skin on and about 1,75kg)
1/2 cup soy sauce
100g finely grated fresh ginger (a thin 8 inch piece of ginger)
3 finely chopped garlic cloves
1/2 cup rice vinegar
1/2 cup white balsamic vinegar
1/2 cup mirin
4 tbs brown sugar
1/2 tsp honey
juice from 1 lime
a little olive oil to coat the baking tray
finely chopped chives or spring onion as garnish
Serve on top of Ardo Hawaimix (Mix of Rice & Vegetables)
1. In a medium sized saucepan over medium heat, cook the soy sauce, mirin, rice vinegar, honey, white balsamic vinegar, garlic, brown sugar and about 75g of the ginger. Cook for about 20 minutes until reduced (the sauce will reduce, but do not expect it to be thick).
2. Remove the sauce from the heat and add the remaining ginger and lime juice. Let it rest.
3. Pour a little olive oil in a baking tray to coat the bottom of it. Place the salmon on this baking tray, skin side down. Using a large knife, cut the salmon into about 8 pieces, all the way until you reach the salmon skin – do not cut the skin. Spoon some of the sauce on top of the salmon, covering it and ensuring to get it into the gaps of the salmon pieces, and let the salmon marinate for about 10 minutes. Repeat and let it marinate for another 10 minutes. Ensure leftover sauce so that you use it to baste the salmon while it cooks.
4. Preheat the oven to 150C. Cook the salmon for 10 minutes and then spoon more of the remaining sauce (enough to cover the salmon) on top of the salmon. Cook for another ten minutes and baste the salmon again (you can also use some of the juice that may be gathering at the bottom of the pan) and cook for a further ten minutes. Baste the salmon again with the remaining glaze and/or pan juice and cook for another 5 minutes. The salmon should be just cooked all the way through (as opposed to well-cooked) so it remains moist.
5. If any sauce remains (there should be some), then heat it over medium heat on the stove reducing it until it becomes a little thicker and pour this over the salmon as a finishing glaze. Garnish with freshly cut spring onions and serve over top rice with vegetables (I highly recommend Ardo Hawaimix, available at foodhaus.)