Nigella Lawson - Mirin-glazed salmon + Sake sea bass and wilted greens

Added: Dec 5, 2009

From: clipsism

Duration: 4:5

Oct. 9: British cooking sensation Nigella Lawson shows TODAYs Meredith Vieira how to make a delicious dinner in no time. 081009Mirin-glazed salmonThe celebrity British chef shares sweet and savory dishes for a full fall meal"Nigella Express" by Nigella Lawson4 servingsINGREDIENTS1/4 cup mirin (Japanese sweet rice wine)1/4 cup light brown sugar1/4 cup soy sauce4 4-oz pieces of salmon, cut from the thick part of the fillet so that they are narrow but tall rather than wide and flat2 tablespoons rice vinegar1 2 scallions, halved and shredded into fine stripsDIRECTIONSMix the mirin, sugar, and soy in a shallow dish that will hold 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 skillet on the stove.Cook the salmon in the hot, dry pan for 2 minutes and then turn it over, add the marinade, and cook for another 2 minutes.Remove the salmon to whatever plate youre serving it on, and add the rice vinegar to the hot pan.Pour the dark, sweet, salty glaze over the salmon and top with the scallion strips. Serve with rice or noodles as you wish, and consider putting some sushi ginger on the table, too.Sake sea bass and wilted greensThe celebrity British chef shares sweet and savory dishes for a full fall meal"Nigella Express" by Nigella Lawson4-6 servingsINGREDIENTS2 sea bass, approx. 2 lb4 scallions6 tablespoons sake2 tablespoons soy sauce1 teaspoon grated fresh gingerWilted greens2 tablespoons garlic-infused oil2 anchovy fillets12 cups assorted green vegetablesDIRECTIONSFor fish: Preheat the oven to 400°F. Lay each sea bass on a large piece of foil, and bring up the sides ready to make a parcel.Slice the scallions in half lengthwise and place 4 pieces into the cavity of each fish.Sprinkle 3 tablespoons of sake into each parcel, 1 tablespoon of soy, and about half a teaspoon of the grated ginger into each.Wrap the parcels loosely but sealed firmly, and cook on a baking sheet for about 25 minutes.Open the cooked fish parcels, peel away the skin from the top of each fish, and fillet the top layer of fish.Turn the fish over, repeat the same process, and then spoon any juices from the parcel onto the filleted sea bass and serve with wilted greens.For wilted greens: Heat the oil and anchovies in a wok or large pan and stir until the anchovies seem to start melting into the oil.Toss in your green veg and stir-fry over fairly high heat — a few minutes at the most — until everything has wilted.

Channel: Howto

Tags: nigella lawson  mirin-glazed salmon  british chef  cooking  today show  meredith vieira  nigella express 

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