Description
This new slow-cooking technique produces perfectly cooked salmon fillets every time.
Ingredients
Scale
- 4 salmon filets
- 1 teaspoon light brown sugar
- teaspoon kosher salt
- teaspoon cornstarch
- 1 teaspoon canola oil
- black pepper
Pomegranate-Balsamic Sauce
- 3 tablespoons light brown sugar
- 3 tablespoons pomegranate juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon whole grain mustard
- 1 teaspoon cornstarch
- a pinch of cayenne pepper
Instructions
- First make the sauce by whisking all ingredients under pomegranate sauce together in a small bowl.
- Pour pomegranate sauce into a medium sized saucepan and bring to a boil.
- Let simmer for a few minutes to reduce the sauce to 1/2 cup (118 ml).
- Set sauce aside.
- Preheat oven to 300°F (or 149°C).
- Combine light brown sugar, salt, and cornstarch in a small bowl.
- Pat the salmon dry with paper towels and spread sugar mixture on flesh side.
- Heat oil in a medium sized oven proof skillet over medium-high heat.
- Once oil has just started to smoke, add fish flesh side down for 1 minute.
- Flip fish to skin side down and sear for another minute.
- Pour sauce over salmon filets.
- Put salmon in the oven (center rack) for 7 to 10 minutes (salmon should register 125°F or 52°C).
- Prep Time: 10 mins
- Cook Time: 20 mins