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Pan-seared salmon with soy-maple glaze, so simple and so good with steaming bowl of jasmine rice.
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Serves 2-ish: Cut 1 lb. of salmon into ½ inch slices. In a hot cast iron pan (or nonstick pan), add some neutral oil and sear the salmon slices on medium-high heat (in batches if necessary as you don’t want to crowd the pan), about 2-3 min on one side, flip and cook for about 30 sec-1 min on the other side.
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Meanwhile, stir together ¼ cup EACH of soy sauce, real maple syrup and unseasoned rice vinegar in a small saucepan. While the salmon is cooking, bring soy sauce mixture to a boil on med-high heat, reduce heat and let cook for about 2-3-ish minutes or until slightly reduced. It should sort of coat a spoon and seem to have thickened just a bit. Keep in mind that the glaze will slightly thicken more as it cools down.
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Place salmon on serving plates, drizzle sauce all over, top with scallions + sesame and serve with hot rice ?
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