Gluten Free Salmon Kabayaki

By elanaspantry • November 12, 2009 • 2 Comments

⎙

Author Notes: 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/ - elanaspantry

Serves 2-4

1 pound 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

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

Tags: fish, gluten-free, salmon, wild salmon