Salmon Kabayaki

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.