jacques pepin's mirin salmon

1 1/2 tbsp mirin
1 tbsp soy sauce
1 tsp brown sugar
1 tsp Tabasco
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp sesame oil
1/4 tsp salt
1/4 tsp Tabasco
or more if you like some heat
4 pieces salmon
5 or 6 ounce steaks, each about 1-inch thick
2 tsp sesame seeds
combination of black and white seeds toasted in a skillet
This dish is a weeknight winner and also works well for entertaining. Marination is a prep step, so it requires a little bit of pre-planning. But after all the prep and marination is complete, the salmon only takes only 2 minutes to cook. The level of effort to make this dish is so low considering the flavorful reward you get in return. In this preparation, the salmon is beautifully rare, with a nice char on its base, all of which turns into a flavor surprise when you take your first bite. Marination ensures that the fish is seasoned through. The lemon dressing compliments it perfectly, being just the right proportion of salty, bright, complex, and rich. Adapted from Jacques Pepin’s Fast Food My Way.
Whisk together the mirin, soy sauce, brown sugar, and Tabasco in a small bowl to ensure that all the sugar dissolves.
In a large Ziplock or Foodsaver bag, pour the marinade over the salmon. Seal bag and marinate salmon steaks in the fridge for at least an hour or up to overnight.
When ready to cook the salmon, whisk all the lemon dressing ingredients (except sesame seeds) together in a small bowl. Reserve.
Preheat the non-stick skillet. When hot, add the salmon, then pour the remaining marinade on top of it.
Cover and cook the salmon over medium-high heat for about 2 minutes, or until the bottoms of the fish are browned and tops are cooked from the steam generated in the covered skillet. The salmon steaks should be slightly rare in the center.
To serve, transfer the salmon to each plate and drizzle with lemon dressing. Sprinkle on the sesame seeds and enjoy immediately.
source: Jacques Pepin's Fast Food My Way
We prepared this for our family at a Christmas Eve party we hosted in 2013. It worked out really well for a party. We simply started the salmon cooking once the eating began then served piping hot fillets to our guests. Everyone loved it!