Salmon with Asian booze.

Teriyaki salmon

Ingredients

• 2 salmon fillets with skin (3/4 inch thickness; skin will hold the flesh together while cooking.)
• Salt
• Freshly ground black pepper
• 1 Tbsp. flour 
• ½ Tbsp. olive oil
• 1 Tbsp. butter
• 1 Tbsp. sake (or dry sherry)

Seasonings

• 1 Tbsp. sake (or dry sherry)
• 1 Tbsp. mirin (or 1 Tbsp. sake + 1 tsp. sugar)
• 1 Tbsp. sugar
• 2 Tbsp. soy sauce
  
  

Instructions

1. Combine the ingredients for Seasonings and mix well until the sugar is mostly dissolved (or you can microwave for seconds). Rinse the salmon and pat dry. Season the salmon with salt and black pepper on both sides.
   
2. In a frying pan, add the olive oil and melt the butter over medium heat. Don’t burn the butter. If the flying pan gets too hot, reduce heat or remove from the heat temporally.
3. Add the salmon fillets, skin side on the bottom. Cook the salmon until it is cooked through.
4. Add the Seasonings to a separate pan and heat up. Add flour, slowly sprinkling and stirring it until thoroughly mixed.
   
5. When the sauce thickens, turn off the heat. Pour into a cup to put on the side, or spoon over the salmon. Plate the salmon and serve immediately.