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1
Salmon Kabayaki
Submitted by elanaspantry on November 13, 2009 in Gluten-Free, Special Dietary Needs
| Prep Time Cook Time |
Servings 2 | Difficulty Intermediate |
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 Instructions
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.
