|Pan seared salmon over carrots.|
I marinated the salmon in a mixture of balsamic vinegar, garlic, sesame oil and honey.
I let it sit in the marinade in the fridge for four hours.
Make sure to brush off the bits of garlic before putting the fillet in the pan - otherwise they will burn - burnt garlic is BAD!
I put 1 Tbsp. of oil into a fry pan on high heat. Use any oil with a high smoke point. I put in the fillet meat side down and let it cook for three minutes.
Then, after checking that the meat side had browned up nicely, I flipped it skin side down, turned down the heat to medium, covered the pan and let it cook another four minutes.
I steamed the carrots earlier and had them set aside on a plate.
The salmon turned out beautifully and I think the balsamic marinade gave it a nice dark look.
I always want sauce, so I added some balsamic vinegar and honey into the fry pan and let it simmer on low heat till it became a wonderful black syrup.
I loved how the sauce made this black, inky pool on the plate.
I have a bad habit of over cooking fish. But I think I might have left this in the pan a bit longer.
How does everyone else like their salmon cooked?