5 Ingredients or Fewer

Gluten Free Salmon Kabayaki

November 12, 2009
0 Ratings
  • Serves 2-4
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

What You'll Need
  • 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
  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

See what other Food52ers are saying.

  • NakedBeet
  • roryrabbitfield

2 Reviews

NakedBeet March 15, 2010
What about balsamic + tamarind paste to mimic the tang and salt?
roryrabbitfield March 15, 2010
Help. I need a substitution for the ume plum vinegar. I want to make this dish TONIGHT and I have none. Ideas? Can I use rice vinegar?