Salmon Teriyaki

• 4 salmon steaks, each 6 to 8 ounces
• 1/3 cup sake or slightly sweet white wine, like a German Kabinett or Spatlese
• 1/3 cup mirin or 2 tablespoons honey mixed with 2 tablespoons water
• 2 tablespoons sugar
• 1/3 cup soy sauce

1. Preheat a large nonstick skillet over medium-high heat for about 2 minutes, then add the salmon.
2. Brown quickly on both sides, not more than 2 minutes per side.
3. Transfer the fish to a plate and turn the heat to medium.
4. Add 2 tablespoons water, followed by the wine, mirin, sugar, and soy sauce.
5. Stir to blend and, when the mixture is producing lively bubbles and beginning to thicken, return the salmon to the pan.
6. Cook, turning the salmon in the sauce, until it becomes more of a glaze than a liquid, not more than a couple of minutes.
7. By that time the salmon will be cooked adequately (it should still be slightly uncooked in its center).
8. Serve hot or at room temperature.

salmon, sake, mirin, sugar, soy sauce

Taken from www.epicurious.com/recipes/food/views/salmon-teriyaki-386309 (may not work)