Pan-broiled salmon

April 11, 2007

Serves 4

2	teaspoons sea salt
4	salmon steaks (each cut 3/4-inch thick)
1	tablespoon vegetable oil
2	tablespoons butter, cut into 4 pieces
2	tablespoons unseasoned ricevinegar
2	tablespoons mirin (sweet rice cooking wine)
1	tablespoon soy sauce
1	bunch scallions, trimmed and chopped finely
1	lemon, quartered

1. On a baking dish, sprinkle 1 teaspoon of salt. Set the salmon steaks on top. Sprinkle the remaining salt on the salmon. Refrigerate the fish for 30 minutes.

2. In a large skillet over medium high , heat the oil. Cook the salmon for 3 minutes on a side (this will smoke up your kitchen) or until the fish is almost done.

3. Discard the oil in the pan. Add the butter. As soon as it melts, flip the salmon over, coating both sides in the butter. Cook for an additional 1 minute on each side. Transfer the fish to 4 dinner plates.

4. Add the rice vinegar, mirin, and soy sauce to the skillet. Stir over high heat for 1 minute.

5. Add the scallions and stir just to mix them in. Spoon the sauce over the salmon and garnish each plate with a lemon wedge. Adapted from "Japanese Cooking: A Simple Art"