Recipe by Chef susan from Sandpoint,Idaho
This reminds me of a very good Japanese Restaurant we love to eat at
Top Review by weekend cooker
Cut this down to 1 serving for myself for lunch, and though I am not much of a fish eater, really enjoyed this simple, flavorful dish. Loved the spiciness in this, and liked the chili sauce in this. Made for I Recommend.
- 2 salmon fillets
- 59.14 ml balsamic vinegar
- 4.92 ml Dijon mustard
- 9.85 ml sherry wine
- 9.85 ml soy sauce
- 9.85 ml hot chili sauce
- 14.79 ml lemon
- 14.79 ml brown sugar
- 1 shallot
- 59.16 ml butter
Directions See How It's Made
- mix everything together except salmon and butter
- brown salmon in 2 tablespoons butter remove from heat when still rare.
- add shallot to pan until soft pour in sauce mixture add remaining butter and reduce until it is a syrup ,add salmon back in pan to cover serve with rice and broccoli.