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Easy Soy-Mirin Glazed Salmon (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Glazed salmon makes a tasty dinner treat. Photo: CC--Krista
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.
- 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
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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