Caramelized Salmon
"Carmelizing isn't just for onions! This is a wonderfully delicious way of making salmon extra-special. Prep time includes marination."
- Ready In:
- 4hrs 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1⁄4 cup basil, finely chopped
- 2 tablespoons finely grated fresh ginger
- 4 (7 ounce) salmon fillets, skinless and boneless
- 1⁄4 cup soy sauce
- 1⁄4 cup orange liqueur (Triple Sec)
- 2 tablespoons fresh grated orange rind
- 1 shallot, minced
- 3 tablespoons olive oil
- 1 teaspoon black pepper
- 1⁄4 cup sugar
- 1⁄4 cup brown sugar
- 1 tablespoon butter
- 1⁄4 cup marsala
- orange slice
directions
- Combine basil and ginger.
- Coat the salmon fillets with basil/ginger mixture on both sides and refrigerate for at least 4 hours or overnight.
- When ready to cook for serving, combine the soy sauce, orange liqueur, orange rind, and shallot in a bowl; set aside.
- Heat olive oil in a skillet over medium-high heat.
- Combine the black pepper and sugars in a shallow dish.
- Press one side of the salmon fillets into the mixture, then sauté the fillet, sugar-side-down, to caramelize the sugars, for about 2 to 3 minutes.
- Then quickly pour the soy mixture into the pan before the sugar burns, stirring to dissolve any caramelized bits floating around the pan.
- Turn the fillets over and lower the heat to medium; cover the pan and cook for 5 to 8 minutes longer, until fillets are cooked through (they will be dark pink in the middle).
- Remove fillets from skillet and place on serving platter; melt the butter in the pan then add the Marsala, stirring the bottom with a wooden spatula, and simmer for 3 minutes to deglaze the pan, then pour over the fillets.
- Decorate with orange slices, serve, and enjoy!
- Adapted from a recipe posted to Gail's Recipe Swap by PegW.
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Reviews
-
I loved this dish, although I did make a few changes. I halved the recipe, used orange juice instead of liqueur, onion instead of shallot, dried basil in place of fresh, and I didn't marintate the salmon, just rubbed in the basil and ginger, then coated with the sugar-pepper mixture. All in all, it was a great recipe and I thoroughly enjoyed it. Thanks so much for posting! -
Excellent! I, too, used OJ instead of the liqueur since I had it on hand. Thanks for the recipe!
Tweaks
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I loved this dish, although I did make a few changes. I halved the recipe, used orange juice instead of liqueur, onion instead of shallot, dried basil in place of fresh, and I didn't marintate the salmon, just rubbed in the basil and ginger, then coated with the sugar-pepper mixture. All in all, it was a great recipe and I thoroughly enjoyed it. Thanks so much for posting!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>