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
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Ingredients
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1 pound
salmon, cut into 4 fillets (patted very dry to avoid oil splattering)
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1/4 cup
ume plum vinegar
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1/4 cup
agave nectar
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1 tablespoon
olive oil
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1 tablespoon
grapeseed oil
Directions
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In a small saucepan over medium heat, stir together ume plum vinegar and agave
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When sauce begins to bubble turn down heat and simmer for 4-5 minutes until thick enough to coat the back of a spoon
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Place oils in a large frying pan over high heat
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Place salmon in frying pan, do not allow fillets to touch each other
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Fry for 2 minutes until the bottoms are browned
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Brush Kabayaki sauce on the fillets
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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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