80 ml (1/3 cup) rice wine vinegar
80 ml (1/3 cup) soy sauce
1 tbsp grated ginger (using microplane)
2 teaspoons sugar, add another 3 tsp or to taste
side of salmon cut into equal size fillets
Preheat the oven to 350°F/175°C.
Combine the marinade ingredients until the sugar is dissolved. Put the salmon in a shallow glass dish and marinate in the fridge for 15 minutes to 1 hour.
Place fillets on silicon mat on a baking sheet. Cook for 4 – 6 minutes per 1/2 inch of thickness, until 160°F. While salmon is cooking, pour the marinade in to a sauté pan and bring to a boil. In a small dish, place about 3/4 tsp of cornstarch and add a little of the marinade. Mix to a smooth paste, add a little water to make a slurry. Then add to the marinade in the the pan. Wisk, reducing until it’s glossy and thick enough to coat a spoon and leave a clean line down the middle.
When salmon is done, drizzle with the sauce and serve with a starch of choice.
Adapted from glazed salmon with warm broccolini, page 140, bill’s food