| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Seafood, Fish | 4 | Servings | |
INGREDIENTS
| 4 | Center-cut salmon fillets, skin on, about 8 oz each | |
| 1 | tb | Vegetable oil |
| 1/2 | c | White-wine vinegar |
| 1 | c | Water |
| 1/2 | c | Brown sugar |
| 3 | tb | Finely chopped garlic |
| 1/2 | ts | Salt |
INSTRUCTIONS
FOR THE MARINADE 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. 2. Place the salmon in the marinade and let rest at room temperature for 30 minutes. 3. 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 2-3 minutes, lifting salmon with a spatula to loosen it from the pan. 4. Reduce heat to medium; cover; cook 3-4 minutes, until fish is just cooked through. Serve immediately. Per serving: 372 calories, 17 grams fat, 88 milligrams cholesterol. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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