Salmon Kabayaki - cooking recipe

Ingredients

1 lb salmon, cut into 4 fillets (patted very dry to avoid oil splattering)
1/4 cup ume plum vinegar
1/4 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.