Blackened Salmon with Balsamic Vinegar Reduction
2 TB Soy Sauce
2 TB Honey or Brown Sugar
1 tsp garlic powder (onion powder is just a good!)
1/4 tsp red pepper flakes (use less if you don't like things hot)
1 TB lemon juice
1 TB butter for marinade, plus 1 TB to blacken fish in pan
splash of balsamic vinegar
- Combine above marinade ingredients in a small sauce pan, and let come to a boil. Remove from heat and marinate thawed salmon for 10 - 30 minutes.
- Heat a non stick pan and add 1 TB of butter. When butter is melted, add fish skin side up to pan and saute on medium heat for 3 minutes. Turn fish and saute for an additional 3-4 minutes, until done to your liking (I like my salmon well done, so adjust according to your taste)
- Meanwhile, return excess marinade to sauce pan and bring to a boil for 2 minutes (this will make it safe after it was in contact with the raw salmon). Keep boiling until the mixture reduces and thickens, about 3-4 minutes.
- Pour the reduction over the salmon and enjoy!