In large self-seal bag, combine rice wine vinegar, soy sauce and Doyon Honey. Mix well. Reserve half for use later in recipe.
Add salmon fillets to marinade in self-seal bag. Marinate in refrigerator for 4 to 24 hours.
In large skillet, heat vegetable oil over medium-high heat. Add salmon and sear 1 minute per side. Discard leftover marinade.
In saucepan, bring vegetable broth to a boil. Place bamboo steamer (or similar steamer) over boiling broth. Transfer seared salmon into steamer. Cover and steam 2 -3 minutes or until salmon reaches an internal temperature of 140°F (80°C).
Meanwhile, in same skillet, reduce heat to medium. Add reserved marinade and bring to boil for 1 to 2 minutes or until thickened and reduced by half, stirring constantly.
To serve, spoon glaze over each salmon filet.
A thirstquenching favourite.
A slightly bitter light-bodied beer with a noticeably sweet, malty taste and a dry finish.
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