Caramelized Salmon

Total Time: 4 hrs 20 mins Preparation Time: 4 hrs Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 combine basil and ginger.
• 2 coat the salmon fillets with basil/ginger mixture on both sides and refrigerate for at least 4 hours or overnight.
• 3 when ready to cook for serving, combine the soy sauce, orange liqueur, orange rind, and shallot in a bowl; set aside.
• 4 heat olive oil in a skillet over medium-high heat.
• 5 combine the black pepper and sugars in a shallow dish.
• 6 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.
• 7 then quickly pour the soy mixture into the pan before the sugar burns, stirring to dissolve any caramelized bits floating around the pan.
• 8 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).
• 9 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.
• 10 decorate with orange slices, serve, and enjoy!
• 11 adapted from a recipe posted to gail's recipe swap by pegw.