Ingredients
¼cupmirin,(Japanese sweet rice wine)
¼cuplight brown sugar,(do not substitute dark brown sugar)
¼cupsoy sauce
4salmon fillets,(6 oz each), skin removed, preferably cut narrow and tall, rather than wide and flat
½cupwater
1tbsorice vinegar
2scallions,halved and sliced into fine strips
Preparation
Mix the mirin, brown sugar, and soy sauce in a shallow dish that will hold all 4 salmon fillets. Stir to dissolve sugar.
Place the salmon in the dish and marinate for 5 to 10 minutes, turning once.
Meanwhile, set a very large non-stick skillet on the stove and heat over medium-high heat. Place the salmon fillets in the hot, dry pan – presentation sides down – and cook for a few minutes until nicely seared and coated with a rich brown glaze (keep a close eye on the pan; this happens quickly).
Turn the fillets over, reduce the heat to medium, and add the marinade and water to the pan. Cook 3 to 5 minutes more, until fish reaches desired doneness. If the sauce looks like it’s reducing or thickening too quickly, just add a bit of water a few tablespoons at a time. Do not let it burn.
Transfer salmon fillets to serving platter or plates. If sauce is nicely reduced and thickened, turn off heat. If not, continue to cook over medium heat until desired consistency is reached.
Add the rice wine vinegar to the sauce and stir. Pour the sauce over salmon fillets, top with scallions and serve.
