Salmon Kabayaki

READY IN: 10mins
SERVES: 2-4
YIELD: 1 entree
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb salmon, cut into 4 fillets (patted very dry to avoid oil splattering)
  • 14
    cup ume plum vinegar
  • 14
    cup agave nectar
  • 1
    tablespoon olive oil
  • 1
    tablespoon grapeseed oil
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DIRECTIONS

  • 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 4-5 minutes until thick enough to coat the back of a spoon.
  • Place oils in a large frying pan over high heat.
  • Place salmon in 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 2 until fish flakes easily and is cooked through.
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