Sautéed Pacific Salmon
Four 6-8 ounce Pacific Salmon Fillets, use Copper River Salmon if available
Kosher salt and freshly ground black pepper
¼ cup balsamic vinegar
¼ cup water
2 tablespoons fresh lemon juice
4 teaspoons light brown sugar
2 tablespoon olive oil or clarified butter
- Liberally season both sides of the salmon fillets with salt and pepper and refrigerate until well chilled, up to 4 hours.
- Whisk together the balsamic vinegar, water, lemon juice and brown sugar in a small sauce pan. Simmer until the sauce has reduced to about ⅓ cup. Remove from heat and set aside.
- Heat the olive oil or clarified butter in a non-stick heavy skillet over medium-high heat.
- Pat the salmon fillets dry and Place salmon fillets in the hot pan skin side up and sear until well browned, about 3 minutes.
- Turn the salmon fillets over and sauté for an additional 3 minutes, just until salmon is warmed through.
- Transfer sautéed salmon fillets to serving plates and brush the balsamic sauce over salmon fillets and serve with Green Herb Sauce if desired.
Green Herb Sauce
1 tablespoon fresh chives
1 tablespoon scallion, chopped
1 tablespoon tarragon
2 tablespoons spinach leaves
4 tablespoons scallions, chopped
2 tablespoons lemon juice
1⁄2 teaspoon salt
1⁄4 teaspoon white pepper
1⁄4 teaspoon sugar
Combine all ingredients in a blender and puree until totally smooth. Scrape out of the bowl and refrigerate until needed. You may make this sauce up to 3 days in advance and it will still keep its fresh herb taste.