Ingredients
1/4 cup mirin (Japanese sweet rice wine)
1/4 cup light brown sugar
1/4 cup soy sauce
4 (4 oz) pieces of salmon, preferably wild and cut from the thick part of the fillet so that they are narrow but tall rather than wide and flat)
2 tablespoons rice vinegar
1/2 scallions, halved
Preparation
Mix the mirin, sugar, and soy in a shallow dish that will hold all of the salmon and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second. Meanwhile, heat up a large non stick skillet on the stove over medium/high heat.
Cook the salmon (NON skin side first) in the hot, dry pan for 3 minutes (she says 2 but I like my salmon more cooked.) Turn it over, pouring in the marinade and cook for another 3 minutes.
Remove the salmon to your serving plate, and add the rice vinegar to the marinade still on the stove. Stir all together for a few seconds over medium heat until bubbly and ‘sticky’, then pour over the salmon and garnish with scallions.
