Sautéed Pacific Salmon with Green Herb Sauce

Sautéed Pacific Salmon
Serves 4

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

  1. Liberally season both sides of the salmon fillets with salt and pepper and refrigerate until well chilled, up to 4 hours.
  2. 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.
  3. Heat the olive oil or clarified butter in a non-stick heavy skillet over medium-high heat.
  4. Pat the salmon fillets dry and Place salmon fillets in the hot pan skin side up and sear until well browned, about 3 minutes.
  5. Turn the salmon fillets over and sauté for an additional 3 minutes, just until salmon is warmed through.
  6. 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.