Makes 4 servings. Difficulty
6 green onions 3 Tablespoons packed brown sugar 2-1/2 Tablespoons gf soy sauce 3 Tablespoons fresh squeezed lemon juice 1-1/2 lbs. salmon fillet, skinless 1/4 teaspoon salt and freshly ground black pepper 1-1/2 Tablespoon vegetable oil
Preheat the oven to 200°F. Cut the white and pale green parts of the green onions into 2 inch pieces. Thinly slice the remaining scallion greens and set aside.
In a small bowl, stir together the brown sugar, gf soy sauce and lemon juice until the sugar dissolves.
Pat the fish dry and season with salt and freshly ground black pepper. Heat the oil in a large 12-inch non-stick skillet over medium high heat. When hot, add the fish and cook on one side until browned, about 3 minutes. Turn the fish over and continue to cook for another 2 minutes. Add the soy sauce mixture and simmer, covered, for about 3 minutes. Transfer the fish with a slotted spatula to a heatproof platter to the oven (the fish will continue to cook some in the oven).
Add the 2-inch green onion pieces to the pan and any accumulated juices from the fish platter. Bring mixture to a boil, stirring occasionally, until the glaze thickens and reduces down to a little less than a 1/4 cup, about 5 minutes. Spoon glaze over fish and garnish with reserved green onion tops.