Soy mirin glazed salmon with broccolini and spring onions

Name: Soy mirin glazed salmon with broccolini and spring onions
Cook time: 1 h
Yield: 6
Cuisine: Japanese
Ingredients: 1 side salmon pin boned; 100ml soy mirin glaze; 2 bunches broccolini; ¼ bunch spring onions; 2 tbsp olive oil; 1 tbsp sesame oil; Flaked salt and cracked pepper; 1 lemon cut in half

Darren Robertson and Mark LaBrooy

February 20, 2018

The lovely sticky glaze is both salty and sweet.Christopher Pearce

easyTime:30 mins - 1 hourServes:6

This is a really efficient and delicious recipe for a large group as it's easy to double the recipe. What's more, the leftover salmon can be easily used in school lunches the next day, mixed with a bit of mayonnaise and served with iceberg and kimchi.

Ingredients

1 side salmon pin boned
100ml soy mirin glaze
2 bunches broccolini
¼ bunch spring onions
2 tbsp olive oil
1 tbsp sesame oil
Flaked salt and cracked pepper
1 lemon cut in half

Method

Place your oven on 190C fan forced, take a large oven tray and line with baking paper and lay the salmon side on it with the flesh side facing up. Using a pastry brush, glaze the salmon with half of the glaze (recipe here).
Place in the oven for 10 mins then apply the rest of the glaze and cook for a further 10 mins, or until your liking. Take out of the oven, place somewhere warm and let rest for five to 10 minutes.
In the meantime, heat your barbecue to high on the grill side, take a large mixing bowl and add the broccolini, spring onions, olive oil and sesame oil and give a good toss. Apply a liberal sprinkling of flaked salt and cracked pepper and chargrill on the barbecue until you start to see some char lines and until the greens are cooked but not too soft.
Place the greens on the tray the salmon was baked on and squeeze the lemon over the top. Serve immediately.