Salmon Kabayaki Recipes

SALMON KABAYAKI

Steps:

• In a small saucepan over medium heat, stir together ume plum vinegar and agave.
• When sauce begins to bubble turn down heat and simmer for 4-5 minutes until thick enough to coat the back of a spoon.
• Place oils in a large frying pan over high heat.
• Place salmon in frying pan, do not allow fillets to touch each other.
• Fry for 2 minutes until the bottoms are browned.
• Brush Kabayaki sauce on the fillets.
• 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.

GRILLED FISH WITH KABAYAKI SAUCE

Steps:

• In a small saucepot over medium high heat, stir together the Kabayaki Sauce ingredients. When the sauce begins to bubble, immediately turn the heat to low and let it simmer for 4 to 5 minutes, until thick enough to coat the back of a spoon. Be careful, as the sauce can easily thicken too much, and you'll end up with caramel! If it becomes too thick, whisk in a tablespoon of water at a time.
• Set a large frying pan over high heat. When the pan is very hot, add the oil and swirl to coat pan. Lay the fish fillets in the pan, not touching each other. Fry for 2 minutes until the bottoms are browned. Brush the Kabayaki Sauce glaze on the fillets. Flip the fish over and brush the top of the other side. Fry for another minute or two, until the fish flakes easily and is cooled through.
• Serve the fish over rice and pour additional Kabayaki Sauce over the fish. Top with seaweed shreds and green onions.
• serve this with lightly sauteed sugar snap peas and rice.