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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Salmon / Course: lunch / Difficulty: Easy / Number of Servings: 0 |
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Directions: Rinse the salmon fillets under cold water and pat dry, de-skin. Mix the sake or vermouth, soy sauce, vinegar, ginger and sugar in a small bowl. Stir in the cornstarch mixture.
Heat the oil in a large nonstick skillet or flat-bottomed wok orer high heat. Add 2 of the salmon fillets and sear on both sides until lightly browned, about 1 minute per side. Remove the fish with a spatula and carefully place on a plate. Sear and remove the remaining fillets in the same way. Add the garlic and shallot to the skillet and stir-fry for 30 seconds. Return the seared salmon pieces to the skillet.
Pout in the soy sauce mixture and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, turning the salmon every few minutes, until the sauce has been reduced to a glaze, 8-9 minutes. Place on four serving plates and serve.
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