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1/4 cup balsamic vinegar
1/4 cup water
1 1/2 tablespoons fresh lemon juice
4 teaspoons packed light brown sugar
4 (6-ounce) center-cut salmon fillets
2 teaspoons vegetable oil
Stir together vinegar, water, lemon juice [I've used lime, too] and brown
sugar. Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch
nonstick skillet over moderately high heat until hot but not smoking.
Increase heat to high and sear salmon, skin sides up, until well browned,
about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4
minutes more. Transfer salmon to plates and carefully add vinegar mixture to
skillet (liquid will bubble vigorously and steam). Simmer, stirring, until
thickened and reduced to about 1/3 cup, about 2 minutes. Spoon glaze over
salmon.
1/4 cup water
1 1/2 tablespoons fresh lemon juice
4 teaspoons packed light brown sugar
4 (6-ounce) center-cut salmon fillets
2 teaspoons vegetable oil
Stir together vinegar, water, lemon juice [I've used lime, too] and brown
sugar. Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch
nonstick skillet over moderately high heat until hot but not smoking.
Increase heat to high and sear salmon, skin sides up, until well browned,
about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4
minutes more. Transfer salmon to plates and carefully add vinegar mixture to
skillet (liquid will bubble vigorously and steam). Simmer, stirring, until
thickened and reduced to about 1/3 cup, about 2 minutes. Spoon glaze over
salmon.
