½ whole large side salmon
1½ Tbsp grated fresh ginger
3 tsp wasabi paste
¼ cup dark soy sauce
¼ cup grated palm or brown sugar
¼ cup mirin
½-1 tsp Chinese five spice
Mirin & Soy Dressing
¼ cup white wine, cider vinegar or verjuice
¼ cup mirin
¼ cup light soy sauce
2 Tbsp chopped chives
1 red chilli, deseeded & diced or ¼-½ tsp sambal oelek
1 tsp sugar or honey
Remove all pin bones from salmon & place into a large dish.
Mix together ginger, sawabi paste, soy sauce, palm sugar, mirin & Chinese 5 spice & pour over the salmon.
Cover & refrigerate for 2 hours. Remove salmon from marinade & pat dry. Cut crosswise into thick steaks. Heat non-stick frypan until very hot & drizzle in a litle oil. Add salmon steaks flesh side down & cook for 1 minute. Remove from pan & place on a baking paper-lined tray flesh side up.
Fan bake 220ºC for 6 minutes. Remove from oven & stand 1-2 minutes. Serve with grilled summer vegetables and dressing.
Dressing - Put all ingredients into a screw top jar & shake well to mix.