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Salmon, Pan Seared w/Honey Glaze (P, TNT)
Source: Self
Serves: 4 to 6

4 to 6 salmon filets (about 2 to 3 lbs.), skin on
3 to 4 tbsp. olive oil
2 slices fresh ginger, minced
2 cloves garlic, minced
2 to 3 shallots, diced
1/2 cup white wine
2 tbsp. soy sauce
3 tbsp. honey

Remove whatever bones may be left in salmon filets (you can use pliers). Rinse the salmon filets well and pat dry. If possible, air dry by putting filets on a rack over a pan or plate in refrigerator overnight.

Put a large, heavy skillet on a medium low to medium flame for about 10 minutes. (You can use a non-stick skillet, but the fish may not brown as well.) Season salmon with salt and pepper. Put the olive oil in the pan and lay in the fish filets, skin side down, without crowding (it may be necessary to do two batches of fish). Cook about 4 minutes.

Take a spatula and turn fish over. Cook about another 4 minutes without disturbing fish, so that a golden brown "crust" forms on the top of the fish. (Cooking time will vary depending on the size and thickness of the filets. You can see the degree of doneness by looking at the sides of the filets.)

Remove fish to a platter. You may want to "tent" with aluminum foil to keep warm.

Turn heat up a bit and sauté the diced shallots. Add the ginger and garlic, stirring occasionally with wooden spoon until they start to brown (just a minute or two).

Add the wine, soy sauce, and honey, stirring and scraping the pan to loosen the brown bits. Bring to a medium boil and cook for a few minutes until reduced by about half. Taste and adjust seasonings by adding a little more soy sauce or honey, according to taste.

Serve by placing individual filets on each diner's plate. Spoon sauce generously over fish.

Posted by Scott Mann

Nutritional Info Per Serving: N/A