1 pound 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
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 Gluten Free Salmon Kabayaki and it was phenomenal.