Ingredients: |
Ingredients: Caramelized Salmon
½ cup sugar
2½ tablespoons coarse sea salt, pulsed gently in a food processor
a few dashes of freshly crushed black pepper
16 ounces salmon, cut into 4 filets, with skin
olive oil
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Directions: |
Directions:Combine the sugar, salt, and black pepper in a shallow bowl. Dip each filet and coat the entire surface of the salmon with the sugar/salt mixture.
Heat little olive oil in a large nonstick skillet over medium heat. When the oil is hot, add the salmon, skin side down in the pan, and saute for about 5 minutes. If you’re worried about the burnt sugar in the pan (or if there’s too much oil/liquid) just drain it off. If there’s a lot of oil splattering, turn the heat down. Flip each salmon filet and saute for another 2-3 minutes. Flip to the side and saute each of the sides for another 2-3 minutes, if the filet is thick enough.
Heat broiler to 450 degrees. Sprinkle the top of each salmon filet with a teaspoon or two of additional sugar/salt mixture. Transfer the pan from the stovetop into the oven. Broil for 5-10 minutes, check occasionally to make sure it’s not burning. The sugar in the pan might look burnt but as long as the tops of the salmon are looking golden brown it's o.k.. When the salmon is done, remove from the oven and allow to cool for a few minutes. Gently peel off the skin before eating,it will be dark because it’s caramelized with sugar, it should come off easily. Note: If you’re using regular table salt, start with 1 tablespoon and add more salt as necessary. |
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