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Kick-start a healthy lifestyle with our mirin cured salmon recipe

Executive chef at Stanley House, Steve Williams, shares his recipe for the perfect dish to kick-start a healthy eating regime – mirin cured salmon, with avocado pear, pickled shemiji mushrooms and crispy noodles.

Makes 6-8


Cure for salmon

  • 1 small side salmon
  • 400g salt
  • 200g sugar
  • 2 ½ lemons – juice and zest
  • 5g crushed coriander seeds
  • 100ml mirin
  • 50g chopped coriander

Pickled shemiji mushrooms

  • 50g shemiji mushrooms
  • 1 shallot – chopped
  • 1 clove garlic – chopped
  • 1 sprig thyme
  • 1 bayleaf
  • 6 cooriander seeds
  • 100ml water
  • 50ml white wine vinegar
  • 50g honey
  • Salt and pepper – to taste

To finish

  • 2 avocado pears – ripe
  • 1packet cooked rice noodles – patted dry
  • 1 teaspoon black onion seed
  • Coriander leaf to garnish
  • 50ml mirin
  • 50ml rape seed oil

Method: for the salmon

  1. Ask your fishmonger to trim the salmon, remove any bones, and descale it. When this is done make four or five cuts skin deep on the skin side. This will help to cure the salmon evenly
  2. Mix the remaining ingredients together into a paste
  3. On a large enough piece of tinfoil to wrap the salmon up, spread half of the paste into the size and shape of your fillet
  4. Place the salmon onto the paste and then spread the remaining paste onto the salmon
  5. Wrap the salmon in the foil and place into a deep dish. Place on top of this a tray and press with approximately 1lb in weight
  6. After 12 hours, turn the salmon over and press for a further 12 hours
  7. Wash off the marinade from the salmon and pat dry
  8. Cut into suitable sized pieces and reserve in the fridge

Method: for the pickled shemiji

  1. Bring to the boil all the ingredients
  2. Add the prepared mushrooms and bring back to the boil
  3. Take off the heat and leave to cool
  4. Reserve in the fridge once cold

To finish

  1. Pan fry the noodles in a little oil until crispy, drain and reserve
  2. Peel and cut the avocado pear into suitable sized pieces
  3. Neatly arrange the salmon and avocado on the plate
  4. Scatter the pickled mushroom and sprinkle with the onion seeds
  5. Lightly dribble some mirin over and around the salmon followed by a dribble of the oil
  6. Finally, garnish with the noodles and coriander
  7. Enjoy!