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Seared Salmon

 
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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.

Yield

4

servings

Prep

10

min

Cook

8

min

Ready

75

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

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.

  1. Combine marinade ingredients in a small saucepan and simmer over medium heat for 30 minutes.

Cool.

  1. Place the salmon in the marinade and let rest at room temperature for 30 minutes.

  2. 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.

  1. Reduce heat to medium; cover; cook 3 to 4 minutes, until fish is just cooked through.

Serve immediately.

 

* not incl. in nutrient facts

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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?

 

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