A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Caramelized Salmon
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- #91866
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1/4 cup fresh cilantro, finely chopped
2 tablespoons fresh ginger root, grated
4 skinless, boneless salmon fillets (6-8 ounce each)
1/4 cup soy sauce
1/4 cup orange liqueur (such as Grand Marnier or Bauchant)
3 tablespoons canola oil
1 teaspoon freshly ground black pepper
1/2 cup sugar
directions
Combine cilantro and ginger. Coat salmon fillets with mixture on both sides and refrigerate for at least 4 hours or overnight.
When ready to cook the salmon, combine the soy sauce and orange liqueur in a small bowl and set aside.
Heat canola oil in a skillet over medium-high heat. Combine black pepper and sugar in a dish. Press one side of the salmon fillets into the mixture.
Saute salmon, sugar side down, to caramelize the sugar, about 2 to 3 minutes. Quickly, before the sugar burns, pour the orange liqueur mixture into the pan, stirring to dissolve any caramelized bits floating around the pan.
Turn the salmon over and lower the heat to medium. Cover and let salmon finish cooking 5 to 8 minutes longer, until medium. Yes, it will be dark pink in the middle, similar to a medium-done steak or burger.
Recipe Source: Out of the Frying Pan
added by
LittleForestGypsy
nutrition data
Nutritional data has not been calculated yet.
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