Mirin-glazed Salmon, slightly adapted from Nigella Lawson.
- 1/4 cup mirin Japanese sweet rice wine
- 1/4 cup light brown sugar or coconut sugar
- 4 ounces soy sauce (or coconut aminos for gluten free)
- 4 4 oz. pieces of salmon
- 2 tablespoons rice vinegar
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.