Ingredients:  
  120 g. salmon fillet
  a pinch salt
  
  50 g. Julienne Japanese onion
  Soy onion glaze:
  130 ml.
 soy sauce
  50 ml. mirin
(sweetened cooking sake)
  100 g.
sugar
30 ml.
rice vinegar
70 g.
white onion
10 ml.
sesame oil
5 g. roasted sesame

Preparation:
1. Preparing the glaze: chop the onion and mix with all the seasonings in a saucepan under high heat until boiled, then reduce heat to medium. Let the sauce simmer until thickened.
2. Fry the Japanese onion. When it turns light yellow take off the pan and leave to cool on an absorbent sheet. The onion should be crispy.
3. Sprinkle salt on the salmon fillet then pan-grill both sides until cooked.
4. When serving, put the salmon on the plate and pour the sauce around the salmon. Top the salmon with the Japanese onion crisp.

  Recipe by : Chef Satoshi Sawada
Shintaro Restaurant,the Regent Bangkok