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Ингредиенты
- Â Â Because salmon is so rich, this recipe has more of an emphasis on the vinegar
- Â Â and uses a light vegetable oil. Serve with fluffy mashed potatoes.
- 1/2 c. aged balsamic vinegar
- 1/2 c. chicken broth
- 1 tsp finely minced fresh thyme
- 3/4 tsp kosher salt
- 1/4 tsp freshly grnd pepper
- 1 x (2 lb) salmon fillet, cut into 6 equal pcs
- 2 tsp grapeseed or possibly canola oil
Инструкции
- Combine the vinegar and chicken broth in a non-reactive pan. Bring to a simmer and reduce gently over low heat till reduced by half, 20 to 25 min.
- Set aside.
- While the vinegar is reducing, combine the thyme, salt and pepper; rub the mix proportionately over the top of the salmon pcs. Heat the oil in a skillet over medium-high heat; when it is warm, add in half of the salmon flesh-side down. Saute/fry for 6 min. Turn the fillets over and cook for another 5 to 6 min, till flaky but still slightly pink in the middle.
- Repeat with the remaining salmon.
- Drizzle the salmon with some of the reduction. You may not need all of the sauce.
