1 pound Wild salmon, cut into 4 fillets (patted very dry to avoid oil splattering)
¼ cup ume plum vinegar
¼ cup agave nectar
1 tablespoon olive oil
1 tablespoon grapeseed oil
Preparation
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 oils 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
