Caramelized Salmon

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Carmelizing isn't just for onions! This is a wonderfully delicious way of making salmon extra-special. Prep time includes marination.

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Steps

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Combine basil and ginger.

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Coat the salmon fillets with basil / ginger mixture on both sides and refrigerate for at least 4 hours or overnight.

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When ready to cook for serving , combine the soy sauce , orange liqueur , orange rind , and shallot in a bowl.

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Set aside.

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Heat olive oil in a skillet over medium-high heat.

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Combine the black pepper and sugars in a shallow dish.

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Press one side of the salmon fillets into the mixture , then saut the fillet , sugar-side-down , to caramelize the sugars , for about 2 to 3 minutes.

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Then quickly pour the soy mixture into the pan before the sugar burns , stirring to dissolve any caramelized bits floating around the pan.

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Turn the fillets over and lower the heat to medium.

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Cover the pan and cook for 5 to 8 minutes longer , until fillets are cooked through.

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Remove fillets from skillet and place on serving platter.

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Melt the butter in the pan then add the marsala , stirring the bottom with a wooden spatula , and simmer for 3 minutes to deglaze th.

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Ingredients

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basil, fresh ginger, salmon fillets, soy sauce, orange liqueur, orange rind, shallot, olive oil, black pepper, sugar, brown sugar, butter, marsala, orange slice