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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.
- 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
- 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.
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!