Teriyaki Salmon
 Adapted from Nigella Express by Nigella Lawson Sweet, savory and satisfying, this teriyaki salmon is your new go-to for dinner in a flash. Ingredients ¼ cup mirin (Japanese sweet rice wine) ¼ cup light brown sugar (do not substitute dark brown sugar) ¼ cup soy sauce 4 6-ounce salmon fillets, skin removed (preferably cut narrow and tall, rather than wide and flat) ½ cup water 1 tablespoon rice vinegar 2 scallions, dark green parts only, thinly sliced ¼ cup mirin (Japanese sweet rice wine) ¼ cup light brown sugar (do not substitute dark brown sugar) ¼ cup soy sauce 4 6-ounce salmon fillets, skin removed (preferably cut narrow and tall, rather than wide and flat) ½ cup water 1 tablespoon rice vinegar 2 scallions, dark green parts only, thinly sliced Instructions Mix the mirin, brown sugar, and soy sauce in a shallow dish that will hold all 4 salmon fillets. Stir to dissolve sugar. Place the salmon in the dish and marinate for 5 to 10 minutes, turning once. Meanwhile, set a very large non-stick skillet on the stove and heat over medium-high heat. Place the salmon fillets in the hot, dry pan – presentation sides down – and cook for a few minutes until nicely seared and coated with a rich brown glaze (keep a close eye on the pan; this happens quickly). Turn the fillets over, reduce the heat to medium, and add the marinade and water to the pan. Cook 3 to 5 minutes more, until fish reaches desired doneness. If the sauce looks like it’s reducing or thickening too quickly, just add a bit of water a few tablespoons at a time. Do not let it burn. Transfer salmon fillets to serving platter or plates. If sauce is nicely reduced and thickened, turn off heat. If not, continue to cook over medium heat until desired consistency is reached. Add the rice wine vinegar to the sauce and stir. Pour the sauce over salmon fillets, top with scallions and serve. Mix the mirin, brown sugar, and soy sauce in a shallow dish that will hold all 4 salmon fillets. Stir to dissolve sugar. Place the salmon in the dish and marinate for 5 to 10 minutes, turning once. Meanwhile, set a very large non-stick skillet on the stove and heat over medium-high heat. Place the salmon fillets in the hot, dry pan – presentation sides down – and cook for a few minutes until nicely seared and coated with a rich brown glaze (keep a close eye on the pan; this happens quickly). Turn the fillets over, reduce the heat to medium, and add the marinade and water to the pan. Cook 3 to 5 minutes more, until fish reaches desired doneness. If the sauce looks like it’s reducing or thickening too quickly, just add a bit of water a few tablespoons at a time. Do not let it burn. Transfer salmon fillets to serving platter or plates. If sauce is nicely reduced and thickened, turn off heat. If not, continue to cook over medium heat until desired consistency is reached. Add the rice wine vinegar to the sauce and stir. Pour the sauce over salmon fillets, top with scallions and serve. Nutrition Information Powered by Per serving (4 servings) Calories: 437 Fat: 23 g Saturated fat: 5 g Carbohydrates: 16 g Sugar: 14 g Fiber: 0 g Protein: 36 g Sodium: 1005 mg Cholesterol: 94 mg Per serving (4 servings) Calories: 437 Fat: 23 g Saturated fat: 5 g Carbohydrates: 16 g Sugar: 14 g Fiber: 0 g Protein: 36 g Sodium: 1005 mg Cholesterol: 94 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.