1/2 cup sake or white wine
1/4 cup soy sauce
1/4 cup mirin
1/4 cup rice wine vinegar
3 tablespoons brown sugar
1 clove clove garlic, finely chopped
1 tablespoon finely chopped ginger
1 1/2 pounds skinless salmon fillet, cut into 4 pieces
2 tablespoons olive oil
2 green onions, chopped
1 pinch salt and pepper
Place all the sauce ingredients (first 7 listed) in a saucepan and bring to a boil. Reduce until 125 ml (1/2 cup) remains, about 12 minutes.
In a non-stick grill pan or skillet over medium heat, sear the salmon on both sides. Add the sauce and continue cooking, spooning the sauce over the fish, until desired doneness, about 3 minutes.
Garnish with green onions and serve with steamed rice and green vegetables
