1/4 cup cilantro, finely chopped
2 tablespoons fresh ginger, grated
4 skinless, boneless salmon fillets (6-8 ounces each)
1/4 cup soy sauce
1/4 cup orange liqueur such as Grand Marnier or Bauchant (Bauchant is almost identical tasting, but only half the price!)
3 tablespoons canola oil
1 teaspoon freshly ground black pepper
1/2 cup sugar
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. Sauté 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 the 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.
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