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1
To prepare the glaze, place the sake, soy sauce, miso paste and sugar in the top of a double boiler and cook for about 20 minutes, stirring often until the sugar is well dissolved and the mixture is fragrant.
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2
Set aside to cool.
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3
Place the salmon fillets in a glass baking dish and generously coat each fillet with the cooled miso glaze.
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4
Cover the dish with plastic wrap and refrigerate for at least 24 hours.
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5
Remove the salmon fillets from the miso glaze, quickly rinse under cold water and pat dry with paper towels.
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6
Pour the canola oil and sesame oil into a large saute pan or skillet and set over medium high heat.
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7
Carefully add the salmon fillets to the pan and cook for 2 to 3 minutes or until the first side has browned nicely.
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8
turn the salmon over, turn down the heat to medium and cook for 3 to 4 minutes longer, or until the salmon flakes easily when pierced with a fork.
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9
Remove the fillets from the pan, pat with paper towels to remove any excess oil, and transfer to a warm serving plate.
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10
Using the same paper towls, gently pat the saute pan to remove the excessoil and any burnt bits, but leaving the residual drippings.
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11
Return the pan to the heat, add 1/4 to 1/2 cup water and deglaze the pan to create a pan juice.
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12
Top the salmon fillets with the pan juice.
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13
Garnish with the sliced scallions.
