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Nutrition Facts
Serving Size 1 (269g) Recipe makes 2 servings The following items or measurements are not included below: agave nectar
Calories 388
Calories from Fat 192		(49%)
Amount Per Serving		%DV
	Total Fat 21.4g	32%
	Saturated Fat 2.8g	14%
	Monounsaturated Fat 8.1g
	Polyunsaturated Fat 8.5g
	Trans Fat 0.0g
Cholesterol 117mg		39%
Sodium 152mg		6%
Potassium 732mg		20%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 45.2g		90%
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Salmon Kabayaki

Recipe #399149 | 10 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Elana's Pantry
Nov 12, 2009

There was a shortage of Fish Kabayaki the other night when I made this amazing dish from Jaden's Steamy Kitchen Cookbook. I used salmon to make this sweet and tangy fish dish and it was phenomenal. http://www.elanaspantry.com/salmon-kabayaki/

SERVES 2 -4 , 1 entree (change servings and units)

Ingredients

1 lb salmon, cut into 4 fillets (patted very dry to avoid oil splattering)
1/4 cup ume plum vinegar
1/4 cup agave nectar
1 tablespoon olive oil
1 tablespoon grapeseed oil

Directions

1
In a small saucepan over medium heat, stir together ume plum vinegar and agave.
2
When sauce begins to bubble turn down heat and simmer for 4-5 minutes until thick enough to coat the back of a spoon.
3
Place oils in a large frying pan over high heat.
4
Place salmon in frying pan, do not allow fillets to touch each other.
5
Fry for 2 minutes until the bottoms are browned.
6
Brush Kabayaki sauce on the fillets.
7
Flip salmon over and brush top of the other side, then fry for another minute or 2 until fish flakes easily and is cooked through.