Salmon Bulgogi

Mix together the mirin, soy sauce and sugar in a saucepan and gently heat to dissolve the sugar. Remove from the heat and stir in the sesame oil, then allow to cool completely. Place the salmon in a sealable container and pour over the marinade. Refrigerate overnight.
The next day, remove the salmon from the marinade and pat dry. Brush the skin with a little oil, then griddle skin-side down for 4 mins, then flip and cook for 2 mins more or until cooked through. Serve on a bed of microleaves and sliced Asian pickles or kimchi.

20 mins

6 serving

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