Chris' Recipes

Bon Appetite!

Pan Seared Salmon with Sweet, Mustard Glaze

Written By: Chris - Oct• 24•13

As you know, I keep trying to incorporate fish into our diets.  The American Heart Association recommends eating fish, especially fatty fish such as salmon, at least twice a week to ensure you get plenty of heart-healthy omega 3 fatty acids.  Salmon is one of those fish that has been a real hit or miss for Bill.  For a long time, he wouldn’t even taste it after experiencing some very “fishy” varieties that just spoiled his appetite for it.  It is recommend that we eat wild salmon over farmed whenever possible, but it is really hard to find in Minnesota.   The most commonly farmed salmon is the Atlantic salmon and our local Costco recently had some really fresh looking packages.  It was skinless, and after my normal “poke and smell” routine, I brought a large fillet home.

To my delight, Bill loved this dish and I am glad I had some additional fillets that I could throw in the freezer for another go round.

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Ingredients:

2 Salmon fillets, 6 – 8 ounces each, these were skinless
2 Tablespoons Vegetable oil
Salt and Freshly Ground Black Pepper, to taste

Glaze:
2 Tablespoons Brown Sugar
2 Tablespoon Aguave Nectar 100% pure Amber Sweetner
1 Tablespoon Butter
1 Tablespoon Olive Oil
3 Tablespoons Dijon Mustard
2 Tablespoons Soy Sauce
1 Tablespoon Fresh Ginger, grated

Combine and melt the brown sugar, aguave and other glaze ingredients in a small saute pan over medium-high heat.

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Remove from heat and stir occasionally as it cools.

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To cook the salmon, pre-heat the cast iron pan over high heat until piping hot.

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Brush salmon with vegetable oil and season with salt and pepper.  If your fish has skin, place it skin side down in the hot skillet.

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Coat the flesh of the salmon fillets with the brown sugar mixture.  Sear the fillets for six to eight minutes for a medium doneness, turning once after about five minutes.

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Remove from heat and add additional glaze to the cooked side of the salmon.

We enjoyed this with a rustic fall salad and a beautiful 2008 Pino Noir, from William Selyen

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Enjoy!

Cheers!
~Chris

 

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