I decided to get rid of my collection of Travel & Leisure magazines dating back 10-15 years. I needed the space (condo, 635 square feet). I used to read it religiously, back in the olden days when we read printed things. The photography is breathtaking and the articles fed my wanderlust. I imagined myself in all those fabulous places, jet-setting about, frequenting the cool paces on their hit list. my make-believe travel life, LOL. I still read it, but online and not every month. Just when I’m looking for trip ideas or suggested itineraries for places I’m going. I used it last Fall when I went to Hudson Valley an the Finger Lakes.
But anyway….on to salmon. Stuck in the middle of my T&L magazines was a 2012 issue of House & Home, a Canadian style and decor classic. It’s always got fantastic recipes. I grabbed it and got comfy on the couch to flip through to the recipes. I came upon this awesome-sounding one. Salmon with brown sugar. Wow right? Maple syrup and brown sugar rock.
I had it twice that week. That’s just how good it is! (In fact, I didn’t stop to take a picture of it—I just couldn’t wait to try it. Sorry!).
- 4 5 to 6 oz salmon fillets, boneless, skin on
- 5 tbs loosely packed dark brown sugar
- 3 tsp water
- 2 tsp peanut or vegetable oil
- 2 tbs soy sauce
- 1 red chilli, stemmed, seeded and minced
- 2 cloves garlic, minced
- 1 tsp black pepper
- 2 tbs crispy fried shallots (store-bought or homemade—or not at all in my case—I just didn’t feel like making them or going out to buy them)
- 2 tbs fresh cilantro leaves, roughly torn
- Coat flesh side of salmon fillets with sugar and refrigerate for 30 minutes.
- Add water and oil to a large non-stick pan over medium to high heat (my stove tends to run hot, so I out it to medium). As zoos as it bubbles and sizzles, add soy, chill and garlic. Lower heat to medium-low, sea on sugar-coated salmon with pepper, then cook fish uncovered, skin-side down, turning half-way, akin sure to scrape any stuck chill and garlic back into the sauce, until the top is caramelized, about 6 to 10 minutes. Cooking time will depend on thickness of fillet.
- Remove fillets and serve skin-side down. Spoon any remaining sauce over fish and sprinkle with crispy shallots and fresh cilantro to serve.