For the pickled vegetables, you want the carrots, cucumber and daikon julienne strips (or matchsticks) to all be roughly the same length – around 5-6cm.
4 x tall, narrow salmon fillets (thin slices of head end rather than wide slices of tail end)
4 tbsp mirin (Japanese sweet rice wine)
4 tbsp soy sauce
3 tbsp soft light brown sugar
1 tbsp Japanese rice wine vinegar
For the pickled vegetables
100ml Japanese rice wine vinegar
¼ tsp salt
1 tbsp caster sugar
2 small carrots, peeled
1 small daikon, peeled
a few slices of pickled ginger
a small handful of fresh coriander leaves
black sesame seeds, to garnish
- Mix the mirin, soy sauce and brown sugar in a mixing bowl. Add the salmon and turn to coat in the marinade. Cover and put in the fridge for 30 minutes.
- Meanwhile, prepare the pickled vegetables. Place the vinegar, sugar and salt in a clean jam jar and shake to dissolve the sugar and salt. Set aside.
- Cut the carrots and daikon into thin julienne strips all of uniform length.
- Cut the halved cucumber in half again so that each chunk is roughly the same length as the carrot and daikon matchsticks. Cut each chunk of cucumber in half horizontally then scrape out the seeds with a teaspoon and discard them. Slice the deseeded cucumber halves lengthways into long thin strips, transfer to a colander and sprinkle with salt, leaving them for 10 minutes. Rinse under cold water and pat dry with some kitchen paper.
- Slice the radishes very thinly using a sharp knife or mandolin.
- Place all the vegetables in a mixing bowl and pour over the vinegar and sugar. Toss to combine.
- Heat a large non-stick frying pan on the hob.
- Cook the salmon (without its marinade) in the hot, dry pan for 2 minutes and then turn the salmon over, add the marinade and cook for another 2-3 minutes until the salmon is almost cooked through.
- Transfer the salmon to a warm dish, leaving the marinade in the pan. Add the rice vinegar to the hot pan and allow to simmer for a couple of minutes until it starts to thicken and become syrupy.
- Place a piece of salmon on each plate and pour over some of the sticky glaze.
- Add the pickled ginger to the vegetables and toss. Place a spoonful of pickled vegetables beside the salmon and garnish with roughly chopped coriander and black sesame seeds.