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Japanese style salmon with mirin

Serves    4
Prep time: 10 mins
Cooking time: 10 mins

I love the recipes of the English Chef Jill Dupleix, easy to prepare and always tasty, this one is a classic. This recipe serves four, although I hate sharing it with three others. Pinot Noir and Chardonnay are a wonderful combination with salmon.

  • Salmon
  • Fish



  • I telegraph cucumber
  • 1 Tbsp of lemon juice
  • I Tbsp of rice vinegar
  • 1 Tbsp of mirin (Japanese rice wine)
  • Sea Salt and freshly ground black pepper
  • 1 tsp caster sugar
  • 1 Tbsp vegetable oil (rice oil works well)
  • 450gm fresh salmon fillets
  • 2 Tbsp olive oil
  1. Score the skin of the cucumber lengthways with the tines of a fork, and then slice thinly. 
  2. Combine the lemon juice, rice vinegar, mirin, sea salt, pepper and sugar in a bowl and stir until the sugar has dissolved. Add the cucumber slices, toss to coat the set aside until ready to serve. 
  3. Heat oil in non-stick pan and sear salmon fillets on both sides until almost cooked through, but still pink in the centre.
  4. Allow to cool then divide into bite-sized flakes with your fingers. 
  5. Drain the cucumber slices, reserving the liquid. 
  6. Arrange in small mounds on four dinner plates and top with the flaked salmon. 
  7. Whisk the olive oil with 2 tablespoons of the cucumber dressing season to taste with pepper and salt and spoon over and around the salmon.