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4 (6 ounce) portions salmon fillets
Preheat a cast iron pan or heavy bottomed skillet over medium high heat.
Brush the salmon fillets with oil. Season with salt and pepper. Cook salmon until just cooked through, about 3 minutes on each side.
While salmon cooks, bring wine, vinegar, citrus juices, and brown sugar to a boil over high heat. Reduce glaze 3 or 4 minutes, until thickened. Remove from heat. Stir in 1/2 teaspoon coarse black pepper. Pour over fish.
Poster's Notes:
Posted by Margaret Berman
Nutritional Info Per Serving: N/A
Extra-virgin olive oil, for brushing fish
Salt and pepper
1/2 cup dry white wine
1/2 cup balsamic vinegar
2 tablespoons orange juice, a splash)
2 teaspoons lemon juice
2 tablespoons brown sugar
I didn't have any oranges or orange juice but I had some tangerines and used the tangerine juice.