Salmon glaze of soy sauce.

dark brown sugar 1/2 cup
1/2 cup water
1/2 cup soy sauce
mirin (sweet rice wine) or 1/2 cup of sake (or vodka) with 1/4 cup sugar 1/2 cup
fresh ginger, peeled and coarsely chopped 1.5 Art. l.
coriander 1 hour. L.
pea black pepper
or 1/2 teaspoon ground black pepper 4 things.
salmon fillets (about 180 g) 2 pcs.
vegetable oil (or grape seed oil) 2 h. L.
green onions, finely chopped 2 tbsp. l.
toasted sesame seeds 1 tbsp. l.

The pan bring brown sugar and water to a boil.
Add the soy sauce, mirin, ginger, coriander and black pepper.
Bring to a boil, then reduce heat. Simmer for 30-40 minutes, until the volume of the glaze is reduced by a third and slightly thickened.
Strain through a sieve into a glaze heatproof bowl. This mixture can be stored in refrigerator for up to a week.
Preheat the oven to 400F. Dry the salmon fillets with paper towels and set aside.
In heatproof skillet heat the oil over medium-high heat.
Place salmon, skin side down fry for two minutes. Carefully turn the fillets and cook for another two minutes.
Put the pan with the salmon in the oven. Bake 10-15 minutes, or until cooked to taste.
Generously pour glaze the finished fish. Garnish with green onions and sesame seeds.

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