60 ml mirin (Japanese sweet rice wine)

50 grams soft light brown sugar

60 ml soy sauce

2-4 pieces of salmon

2 tablespoons rice wine vinegar

2 spring onions sliced

Stir fried greens

2 pak coy, base chopped off

2 bunches of kai laan

1tbsp vegetable oil

2 tbsp. soy sauce

2 tbsp. ketchup manis

1/2 tsp grated ginger


  1. Mix the mirin, brown sugar and soy sauce in a shallow dish that will take all 2-4 pieces of salmon, and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second. Meanwhile heat a large non-stick frying pan on the hob.
  2. Cook the salmon in the hot, dry pan for 2 minutes and then turn the salmon over, add the marinade and cook for another 2 minutes.
  3. Meanwhile add your kai laan to a wok, with a vegetable oil. Cook for 1-2 minutes, then add pay choy, soy, ketchup manis and ginger to the wok. Cook until greens are tender.
  4. Remove the salmon to whatever plate you’re serving it on, add the rice vinegar to the hot pan, and warm through.
  5. Pour the dark, sweet, salty glaze over the salmon and top with the spring onion strips.
  6. Serve with rice or noodles as you wish, and your stir fried greens.

Sally Muir – Dietitian

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