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Salmon, Pan-Seared w/Vegetables (P, TNT)
Source: Self
Serves: 4 or more

1 lb. salmon fillet (or more)
Olive oil
4 cloves garlic, finely chopped (I used a press because I was in a rush)
1 cup snipped fresh chives (scallions would have been better, but I didn't have any)
1/2 cup vegetable broth (I used homemade, frozen in cubes)
1/2 cup white wine
1 20-oz. package frozen vegetables (we like broccoli-cauliflower-carrot mix)
2 tbsp. soy sauce
2 tsp. brown sugar
1/2 tsp. ground ginger (fresh would have been better, but I didn't have any)

Preheat oven to 350°F.

Rinse and dry salmon fillet. Heat pan to very warm; add olive oil (1 to 2 tsp.) just enough to prevent salmon from sticking. Add salmon, skin side down. Defrost frozen veggies a little bit (I did 5 minutes in microwave). Add chives and garlic. Cook for a minute or two, just don't burn the garlic or chives.

When the garlic and chives smell fragrant, add broth and wine to pan. Salmon should be immersed no more than 1/3 in the liquid.

Bring to a boil; then add vegetables (surround the fish with the veggies). Lower temperature, and simmer a few minutes. When salmon starts to turn white (starting from bottom and before reaches mid-way), put into oven and bake, until just about finished. (My fillet needed about 20 minutes because it was very thick in the center.)

While the fish is baking, mix the glaze; soy sauce, brown sugar and ginger. When fish is nearly done, pour glaze over the fish, then broil for 2 to 3 minutes, until glaze is a bit bubbly.

Let fish rest a few minutes before serving. I served over linguine.

Poster's Notes:
Had a salmon fillet defrosted, and was inspired by a recipe for Pad-Thai. Didn't have everything, so made some adjustments, and this is what we had. (Everyone, even the non-fish eaters, ate!)

Posted by Judy Hochsztein

Nutritional Info Per Serving: N/A