Salmon may very well be the perfect food—healthy and high in Omega-3 fats, meaty like a steak, fresh and tender. Pair it with a flavorful glaze and dark leafy greens, and you’ll have an entrée good enough for company.
Pan-Seared Salmon with Citrusy Soy-Sherry Glaze
2 - 4 (6 oz.) wild caught salmon fillets
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoons sherry
Juice of ½ lemon
1 large clove garlic, pressed
1 tablespoon minced shallots
Kosher salt
Fresh cracked black pepper
Olive oil
Combine soy sauce, olive oil, sherry and next 3 ingredients. Pour over salmon fillets, either in a bag or in a container. Cover, refrigerate and marinate for one hour.
Remove the salmon, and reserve the marinade. Season salmon with kosher salt and fresh cracked pepper. Saute in olive oil over medium to medium-high heat for 3-4 minutes on each side*. Remove the salmon, place on a plate, and keep warm.
Pour reserved marinade in hot skillet, and cook for 3 minutes or until slightly syrupy.
Drizzle glaze over salmon. Top with fresh greens.
* Don't overcook. Adjust cooking time depending on your weight of salmon. Like a steak, salmon is most flavorful and tender when it is still pink inside (medium-rare).
