Teriyaki Salmon

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