Caramelized Salmon With Soy Orange Glaze

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Simple salmon with a knockout sauce. from the wine spectator.

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Steps

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Up to 24 hours before serving , place the salmon fillets in a nonreactive pan.

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In a food processor , combine and finely chop the ginger , peppercorns and cilantro.

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Roll the salmon fillets in the mixture , cover with plastic wrap or another plate and refrigerate overnight.

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Combine the sugar and pepper on a plate or in a shallow bowl.

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Heat the oil in a skillet.

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Scrape the excess ginger mixture from the fish and discard.

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Press the flesh side of the salmon fillets into the sugar-pepper mixture and saut them , seasoned side down , to caramelize the sugar , about 2 to 3 minutes.

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Quickly , before the sugar burns , pour the soy sauce and orange juice into the pan , swirling and stirring well to dissolve the caramelized bits.

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Turn the salmon skin side down.

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Lower the heat to medium.

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Cover the pan and let the salmon finish cooking for 5 to 8 minutes longer , or until it is cooked medium rare.

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Transfer the salmon fillets to a clean towel to drain before serving.

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Ingredients

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salmon fillets, fresh ginger, szechuan peppercorns, cilantro, granulated sugar, black pepper, peanut oil, soy sauce, orange juice