Seared Salmon
373
Very nice flavor and easy to make. I drizzled some of the marinade over the salmon during the covered cooking time and used it as a sauce. I might add some chopped fresh ginger to the marinade next time. Cooking time was perfect.
Ingredients
| 4 | each |
salmon fillets
centre cut, skin on, about 8 oz each |
* |
| 1 | tablespoon |
vegetable oil
|
|
| For the marinade | |||
| ½ | cup |
white wine vinegar
|
|
| 1 | cup |
water
|
|
| ½ | cup |
brown sugar
|
* |
| 3 | tablespoons |
garlic
finely chopped |
|
| ½ | teaspoon |
salt
|
|
Directions
As it sears over high heat, the salmon cooks skin-side down.
The skin will become dark and crisp because the sugar crystallizes, imparting a great flavor.
- Combine marinade ingredients in a small saucepan and simmer over medium heat for 30 minutes.
Cool.
Place the salmon in the marinade and let rest at room temperature for 30 minutes.
Heat oil in a large nonstick skillet for 30 seconds over medium heat.
Remove salmon from marinade and place in hot skillet, skin- side down.
Raise the heat to medium-high and cook for 2 to 3 minutes, lifting salmon with a spatula to loosen it from the pan.
- Reduce heat to medium; cover; cook 3 to 4 minutes, until fish is just cooked through.
Serve immediately.
Nutrition Facts
Serving Size 99g (3.5 oz)Amount per Serving
Calories 4167% of calories from fat
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 301mg
13%
Total Carbohydrate
1g
1%
Dietary Fiber 0g
1%
Sugars g
Protein
1g
Vitamin A 0%
•
Vitamin C 4%
Calcium 2%
•
Iron 1%
* based on a 2,000 calorie diet
How is this calculated?
