Salmon Kabayaki

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. http://www.elanaspantry.com/salmon-kabayaki/

• Ready In: 10 mins
• Serves: 2-4
• Yields: 1 entree

Ingredients

• 1  lb salmon, cut into 4 fillets (patted very dry to avoid oil splattering)
• 1⁄4 cup  ume plum vinegar
• 1⁄4 cup  agave nectar
• 1  tablespoon olive oil
• 1  tablespoon  grapeseed oil

Directions

1. In a small saucepan over medium heat, stir together ume plum vinegar and agave.
2. When sauce begins to bubble turn down heat and simmer for 4-5 minutes until thick enough to coat the back of a spoon.
3. Place oils in a large frying pan over high heat.
4. Place salmon in frying pan, do not allow fillets to touch each other.
5. Fry for 2 minutes until the bottoms are browned.
6. Brush Kabayaki sauce on the fillets.
7. Flip salmon over and brush top of the other side, then fry for another minute or 2 until fish flakes easily and is cooked through.