Saturday, April 28, 2012

Pan Seared Salmon with a Tangy/Spicy Sauce


2/3  cup apple cider vinegar
½  cup honey
8  cloves garlic, minced
½  teaspoon cayenne pepper
4  Tablespoons soy sauce
  (I like to us a combination of 2T. Tamari Soy Sauce and 2T. House of Tsang Korean Teriyaki Stir Fry Sauce)
2-4 salmon fillets (each fillet about ½ pound each)
1-3  Tablespoons canola oil or other vegetable oil for frying,  
      not olive oil it will burn and you will taste the burn

1.  Make the marinade by combining the apple cider vinegar, honey, garlic,cayenne pepper and soy sauce in a small saucepan over a medium/high heat. 
2.  Stir as you bring the sauce to a boil.
3.  Reduce the heat to a medium/ low and allow to simmer for 10 minutes. 
4.  The sauce will gradually thicken. The smell of the vinegar is rather pungent as it cooks.
5.  When the sauce has thickened, place it in the refrigerator or freezer for 5 minutes to cool.
6.  Place the salmon fillets in a flat bottomed casserole dish so that the fillets aren’t piled on top of each other.
7.  When the sauce has cooled (warm instead of hot), spoon 1  Tablespoon of sauce over each side of the fillets.
8.  Reserve the remaining sauce for later.
9.  Marinate the salmon in the refrigerator for 10 minutes or up to 24 hours.
10.  Place a frying pan or wok on a medium to medium/high heat, allowing it to warm up for at least 1 minute before adding the oil.  This will prevent the fish from sticking.
11.  When the pan is hot, add 1-3  Tablespoons oil, lifting and turning the pan to distribute the oil evenly.
12.  Now place the fillets in the pan.  Discard any of the marinade that is in the bottom of the dish.
13.  Allow the salmon to fry for 3-5 minutes undisturbed before turning.  If you turn the fish too soon, it will stick.  Instead, allow it to ‘sear’ and it will come freely away from the bottom of the pan.
14.  Fry the fish for 3-5 minutes per side, depending on the thickness of the fish.
15.  Salmon is done when inner flesh is no longer transparent.
16.  For faster cooking, cover fish while it is frying.
17.  Arrange salmon on a serving platter and spoon a little of the sauce over each fillet. 
18.  Place the rest of the sauce in a side dish and serve as a dipping sauce.
19.  Serve with Jasmine rice, or salad.

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