Recipe: Soy glazed Salmon with butter bean mash (From Dudley News)

Recipe: Soy glazed Salmon with butter bean mash

2:48pm Friday 12th June 2009

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THERE are some dishes we English can never see ourselves mastering and sushi has probably always been at the top of the list.

The word ‘sushi’ actually refers to cold, cooked rice dressed in vinegar, which is then rolled in seaweed or topped with raw fish to make what most Westerners recognise as the Japanese dish.

In Japan it’s said that “food means soy sauce”. The dark brown liquid has been an intrinsic part of the nation’s culinary culture since it was introduced in AD500 – and you can’t go to a sushi restaurant in the world without spying a bottle of Kikkoman.

Soy sauce is made from wheat, soya beans, water and salt. Soy sauce gurus Kikkoman – not unlike Lea & Perrins’ Worcestershire Sauce – has been brewing the seasoning to a secret recipe for more than 300 years and 2009 marks the company’s 30th anniversary of trading in Europe.

In celebration of this it has has just published Kikkoman: Recipes Around The World (£4.99 plus £1 p&p – go to kikkoman.co.uk for details).

Not all the recipes include cold rice and raw fish and quite a few have been westernised.

Try this Scottish influenced one for soy-glazed salmon with butter bean mash.

Recipe: Soy glazed Salmon with butter bean mash

Serves 4

Suggestion: Wild rocket will add a pleasant tang to the mash.

Ingredients

4 x 150g/5oz salmon fillets, skinned
Finely grated zest and juice of one lime
3 tbsp Kikkoman soy sauce
1 tbsp runny honey
2 tsp wholegrain mustard
3 x 400g/14oz tins of butter beans, drained and rinsed
25g/1oz butter
5 tbsp creme fraiche
1 garlic clove, peeled and crushed
50g/2oz wild rocket
Lemon or lime wedges, to garnish

Method

Lay the fish, skinned side down, in a non-stick frying pan. Mix the lime zest and juice, soy sauce, honey and mustard together and pour over the salmon.
Slide the pan under a hot grill and cook for about five minutes or until the fish is done, basting once or twice with the pan juices.
Meanwhile, heat the butter beans in a pan with the butter, creme fraiche and garlic. Roughly mash with a potato masher and continue to heat until bubbling.
Add the rocket and cook until it wilts. Serve the salmon on a bed of the butter bean mash, pouring over the cooking juices from the pan. Garnish with lime wedges.

Saucy Tips

Soy sauce is known best in the UK as the sushi-dipping sauce, but there are loads of other ways you can enjoy it because it works equally well with Japanese dishes or Western ones.

Make a tasty, low-fat salad dressing by shaking together soy sauce, fresh orange juice, sesame oil and a crushed garlic clove.

Mix grated cheese with a dash of soy sauce, spread on toast and grill until bubbling.

Sprinkle over scrambled eggs with chopped spring onion for an oriental twist.

Add soy sauce to vegetable soup to make it tastier.

Mix it with ketchup, honey, oil and grated ginger for an easy sweet-and-sour marinade which can then be used with chicken or pork.

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