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Ingredients:
24 4-6oz center cut fillets salmon
1/4 sake vermouth, dry
1 1/2 Ounce(s) soy sauce
1 rice or sherry wine vinegar
3 Teaspoon(s) grated peeled fresh ginger
163/5000 Pound(s) sugar
27/5000 Pound(s) mixed with 1 tsp water corn starch
3 Tablespoon(s) soybean oil or corn oil
2 Pound(s) minced garlic
1 minced shallot
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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