• 60ml Gourmet Classic Hon Mirin
  • 50g Soft Light Brown Sugar
  • 60ml Soy Sauce
  • 500g Salmon (4 x 125g / 4oz cut from the thick part so narrow but tall rather than wide and flat)
  • 2 tbsp Rice Wine Vinegar
  • 1 – 2 Spring Onions (halved and shredded into fine strips)
  • 4 portions cooked Jasmine Rice
  • 4 Bok Choy, cut length ways
  • 1 tbsp Oil


  • Mix the Gourmet Classic Hon Mirin, brown sugar and soy sauce in a shallow dish that will take all 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.
  • 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.
  • Along with the bok choy heat rice and place in bowl.
  • Remove the salmon and bok choy to the bowl, add the rice vinegar to the hot pan, and warm through.
  • Pour the dark, sweet, salty glaze over the salmon and top with the spring onion strips.

We are using cookies on our website

Please confirm, if you accept our tracking cookies. You can also decline the tracking, so you can continue to visit our website without any data sent to third party services.