- prep time 15 min
- total time 35 min
- serves 4
½ cup sake or white wine
¼ cup soy sauce
¼ cup mirin
¼ cup rice wine vinegar
3 Tbsp brown sugar
1 clove clove garlic, finely chopped
1 Tbsp finely chopped ginger
1 ½ lb. skinless salmon fillet, cut into 4 pieces
2 Tbsp olive oil
2 green onions, chopped
1 pinch salt and pepper
1. Place all the sauce ingredients (first 7 listed) in a saucepan and bring to a boil. Reduce until 125 ml (1/2 cup) remains, about 12 minutes.
2. In a non-stick grill pan or skillet over medium heat, sear the salmon on both sides. Add the sauce and continue cooking, spooning the sauce over the fish, until desired doneness, about 3 minutes.
3. Garnish with green onions and serve with steamed jasmine rice and Green Vegetable Tempura (see recipe).
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