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Mirin Glazed Salmon l Once Upon A Chef


¼ cup mirin (Japanese sweet rice wine)
¼ cup light brown sugar (do not substitute dark brown sugar)
¼ cup soy sauce
4 6-ounce salmon fillets, skin removed (preferably cut narrow and tall, rather than wide and flat)
½ cup water
1 tablespoon rice vinegar
2 scallions, halved and sliced into fine strips



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