This ended up being something I threw together pretty quickly, as I wanted to use the fish while it was still fresh, and I was originally planning on being out tonight (short story, didn’t end up happening, yay for sleep debt and introversion overcompensating for being social the night before). Either way, simple flavors and quick prep time, combined with a quick pan sear, make this pretty spectacular.
Japanese Glazed Pan Seared Salmon
Lasts 2 lunches as a main
- 1 lb salmon
- olive oil
- .25 c soy sauce
- .25 c brown sugar
- 1 T rice vinegar
Combine the soy sauce, brown sugar, and rice vinegar in a bowl, stirring until the brown sugar is dissolved, and then place your salmon in the bowl, marinating for about five minutes on each side. You could probably go for longer, if you wanted more flavor infused.
Heat your olive oil over high, and then sear your salmon, cooking for three minutes on each side, enough to turn it lighter pink, but not enough to cook it all the way through. While your salmon cooks, take the remaining marinade and bring it to a simmer over medium high heat, simmering for five minutes. Then, pour the glaze over the salmon, and enjoy!