Enter this recipe. This isn't the recipe I used - it's the one I will use next time. I'm just using the sauce from the beef stir-fry and using it for the salmon.
The sauce/marinade:
6 tablespoons soy sauce
2 tablespoon red wine vinegar (or rice wine vinegar if you happen to have it)
2 tablespoon brown sugar
2 tablespoon oriental sesame oil
5 large garlic cloves, minced
1 2-inch piece fresh ginger, peeled, minced
4 4-6 oz. salmon fillets
Combine sauce ingredients in small saucepan and heat just to dissolve the sugar. Let cool to room temperature and then pour over your salmon. Let it marinate at least 30 minutes - 1 hour.
Heat some oil over moderately high heat. Transfer salmon to skillet and cook skin side up, and then flip. Brown on both sides. Add leftover sauce to pan and simmer a bit, about 1-2 minutes.
I served this with rice and some veggies. Super yummy!
