Pan Seared Salmon With Tare Sauce

This salmon is elegant enough to serve at a dinner party and simple enough to serve on a busy weeknight. The tare sauce can be prepared ahead of time. I like to prepare a couple of batches and store it in the refrigerator for future use.

• Ready In: 55 mins
• Serves: 4

Ingredients

• Tare Sauce

• 1⁄2 cup mirin
• 1⁄2 cup  sweet sake
• 1⁄2 cup soy sauce
• 1  tablespoon sugar

• Salmon

• 1  tablespoon  grapeseed oil
• 2  scallions, chopped
• 2  garlic cloves, minced
• 4 (4 -6 ounce)  salmon fillets
•  sesame seeds
• 2  cups cooked rice (Basmati works well)

Directions

1. Prepare tare sauce. Combine ingredients in a saucepan. Heat to a boil, then reduce heat to a simmer. Cook about 30 minutes, or until sauce is reduced to half its original quantity, stirring occasionally.
2. Allow tare sauce to cool completely.
3. Once sauce is cool, use it to marinade the salmon steaks for up to 1 hour.
4. Add grapeseed oil to a large skillet or wok over moderately high heat. Add green onion; cook for one minute. Remove with a slotted spoon.
5. Add salmon to skillet. Cook salmon about 1 minute per side.
6. Reduce heat to medium-low; add tare sauce and garlic. Cook 2-3 minutes per side or until fish is flaky.
7. Serve salmon on a bed of rice. Drizzle each salmon steak with tare sauce. Sprinkle green onion and sesame seeds on top.