Mirin Marinated Salmon with Red Onion and Parsley Vermicelli Salad

This one was a salmon cutlet, sliced into two. I marinated it in a mixture of soy sauce, black sesame oil, mirin, cracked black pepper and apple cider vinegar for around 30 minutes. I saved some of the marinade, and placed the cutlets in foil and baked in the oven for 10 minutes. The marinade was reduced until sticky and set aside.

While the salmon was marinating,  2 handfuls of brown rice vermicelli noodles were soaking in tepid water in a pot. I placed the pot with the noodles on high heat and after a quick boil, the noodles were drained and placed in a bowl.

Half a red onion was sliced thinly, and a couple of fresh parsley from the garden was roughly chopped.  Half a lemon was juiced over it and set aside.

The noodles were tossed into the parsley and red onion salad. A drizzle of extra virgin olive oil, salt and pepper, and the sticky marinade plus a gentle toss around made it ready.

The salmon was placed on top of the noodles.

And enjoyed as a lazy Sunday brunch.

:)