The boys were unhappy that I did not make more, so tonight I’m making it again and doubling the recipe to 2 pounds of salmon so all can eat to their fill and still have some for leftovers the next night. I’m making it right now as I type this with my computer in the kitchen. While it’s a simple, though not entirely easy recipe, it is well worth the effort.
- In a small saucepan over medium heat, stir together ume plum vinegar and agave
- When sauce begins to bubble turn down heat and simmer for 4-5 minutes until thick enough to coat the back of a spoon
- Place oil in a large frying pan over high heat
- Place salmon in frying pan, do not allow fillets to touch each other
- Fry for 2 minutes until the bottoms are browned
- Brush Kabayaki sauce on the fillets
- 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
The first time I made this I burned the Kabayaki sauce and had to toss it, it was way too charred. I left it on too long at too high of heat. The next time I made it I hewed closer to Jaden’s directions and had perfect success. Whatever you do, keep a close eye on the Kabayaki sauce. It is a fragile specimen. Also, when frying the fish, be careful and keep children out of the kitchen.
Again, my romance with Jaden’s Steamy Kitchen Cookbook has supplanted my own affair with my gluten free cookbook, The Gluten-Free Almond Flour Cookbook. Go figure. I guess it’s a lot more fun to play with someone else’s food.
Next up from Jaden’s cookbook… I’m thinking Broccoli Pickles.
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