Servings:
4 servings
Ingredients
- 1/4 cup mirin (japanese sweet rice wine)
- 1/4 cup light brown sugar
- 1/4 cup soy sauce
- 4 cup 4-oz pieces of salmon, cut from the thick part of the fillet so that they are narrow but tall rather than wide and flat
- 2 tablespoon rice vinegar
- 1 tablespoon – 2 scallions, halved and shredded into fine strips
Preparation
Baking Directions:
Mix the mirin, sugar, and soy in a shallow dish that will hold all 4 pieces of salmon, and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second.
Meanwhile, heat a large skillet on the stove.
Cook the salmon in the hot, dry pan for 2 minutes and then turn it over, add the marinade, and cook for another 2 minutes.
Remove the salmon to whatever plate you’re serving it on, and add the rice vinegar to the hot pan.
Pour the dark, sweet, salty glaze over the salmon and top with the scallion strips.
Serve with rice or noodles as you wish, and consider putting some sushi ginger on the table, too.
