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    Jefferson Adams
    Jefferson Adams

    Easy Soy-Mirin Glazed Salmon (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Celiac.com 06/28/2016 - If you're looking for and easy yet exotic way to serve fish, look no further than this soy and mirin glazed salmon. It's easy to make and offers a delicious departure from standard fare.

    Ingredients:

    • 4 6-ounce salmon fillets, skin removed (preferably cut narrow and tall, rather than wide and flat)
    • 1 cup sake, for soaking the salmon
    • ½ cup water
    • ¼ cup mirin (Japanese sweet rice wine)
    • ¼ cup light brown sugar
    • ¼ cup soy sauce
    • 1½ tablespoon rice vinegar
    • 2 scallions, chopped

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    Instructions:
    Place the salmon in a bowl, cover with sake and soak for 10-15 minutes

    In a separate bowl, add mirin, brown sugar, and soy sauce.

    Stir to dissolve sugar. Transfer the salmon to the marinade for 5 –10 minutes, turning once.

    Meanwhile, place a large non-stick skillet on the stove and heat to medium-high heat.

    Place the salmon fillets in the hot pan – skin side up – and cook for a few minutes until nicely seared and coated with a rich brown glaze. Watch carefully, this happens fast.

    Turn the fillets over, reduce the heat to medium, and add the marinade and water to the pan.

    Cook 3-5 minutes more, until fish reaches desired doneness. Do not overcook.

    If the sauce thickens too fast, just add a bit of water a few tablespoons at a time. Do not burn.

    Transfer salmon fillets to serving platter or plates.

    Cook until sauce is reduced and thickened, then turn off heat.

    Add the rice wine vinegar to the sauce and stir.

    Pour the sauce over salmon fillets, top with scallions and serve.



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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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