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Caramelizing doesn't have to be used exclusively for
desserts and onions! Caramelized Salmon is an easy way
to prepare this popular fish.
1/4 cup cilantro,
finely chopped
2 Tbsp. fresh ginger,
grated
4 skinless, boneless salmon
fillets (6-8 oz. each)
1/4 cup soy sauce
1/4 cup orange liqueur
such as Grand Marnier or Bauchant
3 Tbs. canola oil
1 tsp. freshly ground black pepper
1/2 cup sugar
 Combine
cilantro and ginger. Coat salmon fillets with mixture
on both sides and refrigerate for at least 4 hours or
overnight. When ready to cook the salmon, combine the
soy sauce and orange liqueur in a small bowl and set
aside. Heat canola oil in a skillet over medium-high
heat. Combine black pepper and sugar in a dish. Press
one side of the salmon fillets into the mixture. Sauté
salmon, sugar side down, to caramelize the sugar, about
2 to 3 minutes. Quickly, before the sugar burns, pour
the orange liqueur mixture into the pan, stirring to
dissolve any caramelized bits floating around the pan.
 Turn
the salmon over and lower the heat to medium. Cover
the and let salmon finish cooking 5 to 8 minutes longer,
until medium. Yes, it will be dark pink in the middle,
similar to a medium-done steak or burger.
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