Now here’s a salmon dish with a lip-smacking glaze giving a nice sweet and tart edge to the delicate filet. I have to credit America’s Test Kitchen with coming up with a technique to prevent the glaze from sliding off the filet. A light tacky coating is patted on the raw filets to allow the glaze to adhere. Even though there are a few steps involved, it can be prepared in 20 minutes start to finish.
Ingredients (serves 4)
4 6-8 oz. filets of salmon
3 T light brown sugar
2 T mirin (Japanese wine)
2 T soy sauce
3 T sherry vinegar
1 T water
1 T coarse mustard
1 t cornstarch
1/8 t red pepper flakes
If possible, buy a whole center cut 1 ½ to 2 lb. filet of salmon. Cut into four equal portions. Set aside. In a small saucepan, make a glaze of brown sugar, mirin, soy sauce, sherry vinegar, water, mustard, cornstarch and pepper flakes. Stir and heat to a simmer until glossy and thickened. Continue to simmer one minute. Cover and set aside to keep warm.
Ingredients to make a “tacky” topping to hold glaze
1 t light brown sugar
½ t salt
½ t cornstarch
¼ t freshly ground black pepper
1 T peanut oil for skillet
Mix together brown sugar, salt, cornstarch and black pepper in a small bowl. Pat evenly on flesh side of filets. Press gently to penetrate flesh. Heat a non-stick skillet with oil until hot. Sear filets on flesh side for about one minute until seared and a crust appears. Flip over for another minute. Brush glaze on top side off heat. Place in a 300 degree oven to cook through about 8 minutes or until internal temperature reaches 125 degrees.
Adapted from America’s Test Kitchen
Photographer Bill Brady http://bit.ly/9wFYxm