Mirin-glazed Salmon, slightly adapted from Nigella Lawson.
Cynthia McCloud Woodman
Japanese sweet rice wine
light brown sugar
or coconut sugar
(or coconut aminos for gluten free)
pieces of salmon
Mix the mirin, brown sugar and soy sauce in a shallow dish and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second.
Heat a large skillet.
Cook the salmon in the hot, dry pan for 2 minutes and then turn it over, add the marinade, and cook for another 2 minutes.
Remove the salmon to a serving plate and add the rice vinegar to the hot pan.
Pour the dark, sweet, salty glaze over the salmon and top with the scallions.