Salmon and Green Onions

I'll have to ask Tom for the exact recipe from "Good Food of Szechuan," but here's how I make it:

2 - 8 oz salmon filets
2 Tbs butter

In a small bowl, mix and set aside:
2 Tbs soy sauce
2 Tbs rice wine vinegar
2 Tbs mirin
2 Tbs sugar

Chop 4-6 stalks of green onions into 1/4 inch slices from white bulb to green tips.

Melt one Tbs butter over medium high heat to coat bottom of the pan. Place filets skin side down. Cover and cook 4 minutes - start checking every 2 minutes. About 6 minutes in, add the other Tbs of butter and flip filets. Don't overcook - the fish will continue to cook when you take out of the pan to finish the sauce, so remove as soon as it's close to done (almost all the raw is gone in the middle - you might have to poke a knife in the fish to tell). Set the filets aside on a warm plate and use the pan lid to cover them.

Into the pan, add the sauce. Raise the heat slowly, bringing the sauce to a boil and reduce it. It reduces quickly (1-2 minutes over high heat), so don't go far. For the last 30 seconds, add the green onion.

In those 30 seconds, plate the fish. Pour the onion sauce piping hot over the fish, and serve immediately with rice (I prefer white, but I've had other types of rice with it, and it's fine). I also like to serve/plate it with asparagus.

This is a really easy dish to make for company: you can prep much of it, so it doesn't take a lot of time away from hosting company, it's super tasty, and looks good. If you can serve it sizzling hot from stove to table, people ooh.