Salmon Kabayaki

1. 1

   In a small saucepan over medium heat, stir together ume plum vinegar and agave.

2. 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. 3

   Place oils in a large frying pan over high heat.

4. 4

   Place salmon in frying pan, do not allow fillets to touch each other.

5. 5

   Fry for 2 minutes until the bottoms are browned.

6. 6

   Brush Kabayaki sauce on the fillets.

7. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.