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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. /salmon-kabayaki/ Ingredients:
1 lb 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 |
Directions:
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.
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