Salmon Braised with Soy and Ginger

serves 4

4  6-oz center-cut salmon fillets, skin removed
1/4 cup sake or dry vermouth
3 tablespoons soy sauce
1 tablespoon rice wine vinegar or sherry wine vinegar
1 tablespoon grated peeled fresh ginger

 1 teaspoon sugar
1/2 teaspoon cornstarch, mixed with 1 teaspoon water
3 tablespoons vegetable oil
2 garlic cloves, minced
1 shallot, minced

Rinse the salmon fillets under cold water and pat dry.  Mix the sake or vermouth, soy sauce, vinegar, ginger, and sugar in a small bowl.  Stir in the cornstarch mixture.

Heat the oil in a large nonstick skillet  over high heat  Add the salmon fillets and sear on both sides until lightly browned, about 1 minute per side.  Remove the fish with a spatula and carefully place on a plate.  Add the garlic and shallot and stir-fry for 30 seconds.  Return the seared salmon pieces to the skillet.

Pour in the soy sauce mixture and bring to a boil over high heat.  Reduce the heat to low, cover, and simmer, turning the salmon every few minutes, until the sauce has been reduced to a glaze, 8 to 9 minutes.  Place on four serving plates and serve.