Easy and great flavor.
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
- 1/3 cup light brown sugar
- 1/4 cup soy sauce
- 2 teaspoons rice wine vinegar
- 2 (6-ounce) salmon fillets
- 1 teaspoon olive oil
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 2 tablespoons chopped fresh chives
- Combine brown sugar, soy sauce, and vinegar. Brush half of soy mixture over salmon, and let sit 10 to 15 minutes.
- Heat oils in a large nonstick skillet over medium-high heat. Sauté salmon 3 to 4 minutes, turn, and brush with remaining soy mixture. Cook 3 minutes or until desired degree of doneness. Sprinkle with sesame seeds and chives.
- Wine note: Amy Arrington, from Southern Wine and Spirits in Charleston, South Carolina, suggests wine options to serve with this meal: âÂ€ÂœFranciscan Chardonnay, with its ripe fruitiness, full body, and creamy texture, pairs nicely with the salmon—it can stand up to salmon's substantial taste but has enough acidity for contrast. Esser Vineyard's food-friendly Pinot Noir makes a tasty complement to the fish's richness, and its low tannins don't interfere with salmon's beautiful flavors.
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