Ingredients
- Salmon accouterments:
- Salmon fillets (we used about 6oz per person, 12oz total)
- 1/2 tsp brown sugar
- 1/4 tsp kosher salt
- scant 1/4 tsp cornstarch
- pepper
- 1 tsp vegetable oil
- Glaze:
- 1.5 tbsp brown sugar
- 1.5 tbsp pomegranate juice
- 1 tbsp balsamic vinegar
- 1/2 tbsp mustard
- 1/2 tsp cornstarch
Preheat the oven to 300. First prepare the glaze. Mix all the ingredients in a microwave safe container and microwave about 30 seconds, then stir and microwave another 10. Just get it boiling, basically, so the cornstarch will thicken a little. You can do this on the stove, but why bother?
Pat the salmon fillets dry, and sprinkle with black pepper. Coat with the brown sugar, salt, and cornstarch mixture. Heat 1 tsp vegetable oil in a pan until just smoking. Cook 1 minute on the flesh side, then 1 minute on the skin side. Then take it off the heat and cover with the glaze. Be careful - if it's hot (it should be), the glaze might pop a little. Throw the whole thing in the oven. Did I mention the pan should be oven safe? Because yes, it should be. Bake for 7-10 minutes, until a thermometer in the deepest part of the fillet reads 125ish. Remove and serve.
Thoughts: Really good. I would experiment with different glazes, though, too - possibly some kind of miso or asian barbecue? Anyway, the salmon was cooked perfectly. I might go a LITTLE less long on the flesh side and a LITTLE longer on the skin side so that the skin is crispy, but we can think about that.
Disaster Index: a solid 1/10
