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Caramelized Salmon Filets
Fry salmon, first skin side up, in canola oil and butter over medium heat (just enough fat to coat the pan). Cook 2-1/2 to 3 minutes each side. Pour over some Mirin (sweet Japanese rice wine). Amounts are a good slosh so bottom of pan is covered. Up the heat to medium-high and cook until sticky bubbles form. Lower heat to medium then add tarragon, pepper, and fennel seeds to taste to flesh side up. Flip the fish to skin side up. Shake on some Tamari (rich soy sauce). Reduce to sticky bubbles again until sauce turns rich brown. You have to experiment with how rich you want the Tamari taste.
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