This can be a quick recipe for pan-seared salmon fillets drizzled by having an easy-to-make, garlicky pan sauce. The sauce, created using finely chopped garlic clove, lime juice, soy sauce and brown sugar is the best mixture of sweet and savory. Serve together with steamed white-colored grain and stir-fried sugar snap peas for any simple, Asian-inspired dinner.
Salmon Fillets with Garlic clove-Soy Pan Sauce
- 4 (6 ounce) salmon fillets, skin on
- 1 tablespoon toasted sesame (or vegetable) oil
- Salt and freshly ground pepper
- Vegetable oil
- For that pan sauce:
- 2 cloves garlic clove, very finely chopped
- 3 tablespoons soy or ponzu sauce
- 1/4 cup water
- two tablespoons freshly-squeezed lime juice
- two tablespoons brown sugar
Prepare the sauce by mixing the garlic clove, soy sauce, water, lime juice and brown sugar in a tiny bowl. Stir before the sugar is dissolved, then put aside.
Arrange the salmon fillets, skin side lower on the plate. Drizzle with sesame oil and season with pepper and salt.
Preheat huge skillet (nonstick or well-seasoned surefire) over medium-high temperature. Film the underside with a tiny bit of oil and add some salmon, skin side lower. Prepare without moving before the skin is nicely seared and releases easily, two to three minutes. Carefully turn the fillets with tongs and continue cooking to preferred doneness, two to four minutes additional.
Transfer the salmon to some plate and canopy loosely with foil to help keep warm.
Maintaining your pan over medium-high temperature, add some sauce mixture and produce to some rapid simmer. Prepare, stirring constantly before the sauce thickens slightly, two to three minutes.
Note: This won't be a thick, syrupy sauce.
For everyone, plate individual areas of salmon and drizzle with pan sauce. Stir-fried sugar snap peas and steamed white-colored grain make perfect accompaniments.
Makes 4 servings
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