Seared Salmon
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 servingsPrep
10 minCook
8 minReady
75 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
salmon fillets
centre cut, skin on, about 8 oz each |
*
|
| 15 | ml |
vegetable oil
|
|
| For the marinade | |||
| 118 | ml |
white wine vinegar
|
|
| 237 | ml |
water
|
|
| 118 | ml |
brown sugar
|
*
|
| 45 | ml |
garlic
finely chopped |
|
| 2.5 | ml |
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.
