Mirin is a sweet, syrupy wine made from rice. It's particularly fine with grilled foods. When brushed over the hot food, the mirin becomes a glossy glaze; think of those skewers of chicken yakitori you get at the local Japanese restaurant.
Mirin is low in alcohol and meant for cooking, not drinking. Here, its mild, honeyed flavor enhances the salmon's richness while melding well with the salt of the soy and fish sauces. The sweetness also plays up the smoky char of the grill pan. You can find mirin, fish sauce and soy sauce at Asian and specialty-food markets and, increasingly, in supermarkets.
Bill Daley writes for the Chicago Tribune, which provided the recipe analysis.
Mirin-Glazed Salmon
Serves 2 -- Total time: 25 minutes
2 salmon fillets or steaks, about 7 ounces each
1 tablespoon each: soy sauce, Thai fish sauce
2 teaspoons minced lemon zest
1/4 cup mirin (divided use)
Brush the salmon with soy and fish sauces. Top with lemon zest. Marinate 7 minutes; turn fish. Marinate 8 minutes.
Meanwhile, heat a grill pan over high heat. Place fish on grill; brush with 1 tablespoon of the mirin. Grill 3 minutes; turn fish. Brush fish with 1 tablespoon of the mirin. Grill until cooked through, about 3 minutes, depending on thickness. Brush remaining 2 tablespoons of the mirin on the salmon before serving.
Per serving: 370 calories, 14 grams fat, 2 grams saturated fat, 125 milligrams cholesterol, 3 grams carbohydrate, 46 grams protein, 1,452 milligrams sodium, 0 grams fiber
Menu
Store-bought sushi
Mirin-Glazed Salmon
Stir-fried spinach with garlic
Mochi ice cream in assorted flavors