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Recipe by: kaai
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See below ingredients and instructions of the recipe
4 Center-cut salmon fillets, 1 tb Vegetable oil
-skin on, about 8 oz each
----------------------FOR THE MARINADE---------------------------
1/2 c White-wine vinegar 3 tb Finely chopped garlic
1 c Water 1/2 ts Salt
1/2 c Brown sugar
As it sears over high heat, the salmon cooks skin-side down. The skin
will become dark and crisp because the sugar crystallizes, imparting
a great flavor.
1. Combine marinade ingredients in a small saucepan and simmer over
medium heat for 30 minutes. Cool.
2. Place the salmon in the marinade and let rest at room temperature
for 30 minutes.
3. Heat oil in a large nonstick skillet for 30 seconds over medium
heat. Remove salmon from marinade and place in hot skillet, skin-side
down. Raise the heat to medium-high and cook for 2-3 minutes, lifting
salmon with a spatula to loosen it from the pan.
4. Reduce heat to medium; cover; cook 3-4 minutes, until fish is just
cooked through. Serve immediately.
Per serving: 372 calories, 17 grams fat, 88 milligrams cholesterol.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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