Emily's glazed salmon

Mix these together 1 volume of Mirin (Japanese sweet rice wine), 1 volume soy sauce, and some brown sugar and marinate tall & thin salmon steaks, in the fridge for 30 mins. Original recipe only reccomends 3 minutes, but I had a glass of wine and put the kids to bed & forgot them, result was just as good I am sure!
Turn salmon over at half time to marinate both sides.
Cook the salmon on a HOT DRY pan, 2 minutes on one side, turn them over and add the marinade. Cook for another 2 minutes (3 if you don't like them slighly raw in middle)
Remove Salmon after cooking and add to the pan 2 tablespoons of rice vinegar to deglaze the pan.
Pour the sauce over the Salmon and serve with sticky rice an chopped spring onions on top (though shown here with a cucumber, tomato and spring onion salad).
We forgot we had guests to dinner last night and realised 2 hours before they arrived,  Nipped to the shops for fish, had the rest in my NEW LARDER!