The Pioneer Woman Tasty Kitchen
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Salmon Kabayaki

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Level: Intermediate

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Description

There was a shortage of Fish Kabayaki the other night when I made this amazing dish from Jaden’s Steamy Kitchen Cookbook. I used salmon to make this sweet and tangy fish dish and it was phenomenal.

Ingredients

  • 1 pound Salmon, Cut Into 4 Fillets (patted Very Dry To Avoid Oil Splattering)
  • ¼ cups Ume Plum Vinegar
  • ¼ cups Agave Nectar
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Grapeseed Oil

Preparation

In a small saucepan over medium heat, stir together ume plum vinegar and agave. When sauce begins to bubble, turn down heat and simmer for 4 to 5 minutes until thick enough to coat the back of a spoon.

Place oils in a large frying pan over high heat. Place salmon in the frying pan; do not allow fillets to touch each other. Fry for 2 minutes until the bottoms are browned.

Brush Kabayaki sauce on the fillets. Flip salmon over and brush top of the other side, then fry for another minute or two until fish flakes easily and is cooked through.

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lisamc on 11.13.2009

Looks great, can we get the ingredients in an Asian market?

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