Tuesday, June 3, 2014

Caramelized Salmon

I found this wonderful recipe on Pinterest.com Here
As you can see by my picture, we like salmon. I ate this whole piece by myself. So easy and fast.

Printable Version Ingredients:
1/4 cup sugar
1 tablespoon coarse sea salt, pulsed gently in a food processor
a few dashes of freshly crushed black pepper
16 ounces salmon, cut into 4 pieces, with skin
olive oil
1. Combine the sugar, salt, and black pepper in a shallow bowl. Dip each filet into the mixture and coat the entire surface of the salmon with the sugar/salt mixture
2. Heat about 1 Tablespoon olive oil in a nonstick skillet over medium heat. When the oil is hot, add the salmon, skin side down in the pan, and saute for about 5 minutes. If you're worried about the burnt sugar in the pan (or if there's too much oil/liquid) just drain it off or spoon it out of the pan. If there's a lot of oil splattering, turn the heat down. I would not recommend going higher than medium heat.
3. Flip each salmon filet (carefully! keep the skin on because it helps the filet hold together) and saute for another 2-3 minutes. Flip to the side and saute each of the sides for another 2-3 minutes, if the filet is thick enough.
4. Preheat the broiler to 450 degrees. Sprinkle the top of each salmon filet with a teaspoon or two of additional sugar/salt mixture. Transfer the pan from the stove top into the oven. Let the salmon broil for 5 minutes, checking occasionally to make sure it is not burning. The sugar in the pan might look burnt, but that's okay as long as the tops of the salmon are looking golden brown. When the salmon is finished cooking, remove from the oven and allow to cool for a few minutes (that sugar gets HOT). Gently peel of the skin and discard before eating. If you leave it on it will stick to your plate and you will have to scrub to get off the sugar.
Note-If you're using regular table salt, start with just 1/2 tablespoon and add more salt as necessary. As you can see, I cut the sugar/salt recipe in 1/2.

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