Thai Flavored Pan-Fried Salmon

By á-46

Ingredients

• For the Marinade:
• 1/2 cup rice vinegar, or substitute white vinegar or apple cider vinegar
• 1/4 cup honey
• 4 cloves garlic (minced)
• 1 fresh red chili (minced or finely sliced), or substitute 1/2 to 1 teaspoon cayenne pepper
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon dark soy sauce, or substitute 1 more tablespoon regular soy sauce
• 1 tablespoon minced lemongrass
• For the Salmon:
• 2 to 4 salmon fillets
• 1 to 3 tablespoons canola oil or other vegetable oil for frying

Preparation

Step 1

Place all marinade ingredients together in a saucepan over medium-high heat. Stir as you bring the sauce to a boil.

Reduce heat to medium and allow to simmer for 10 minutes, uncovered. The sauce will gradually thicken (the smell of the vinegar is rather pungent as it cooks). When sauce has thickened, place in the refrigerator or freezer to cool for 5 minutes.

Place salmon fillets in a flat baking pan so that they aren't piled on top of each other. When the marinade has cooled to warm, spoon 1 tablespoon over each fillet, slathering it over the flesh. Flip over the fish and repeat, reserving the remaining sauce for later. Marinate in the refrigerator 10 minutes.

Place a frying pan or wok over medium-high heat, allowing it to warm up for at least 1 minute before adding the oil—this will help prevent salmon from sticking.

When the pan is hot, add 1 to 2 tablespoons oil, lifting and turning the pan to distribute evenly. Now place fillets in the pan.

Allow salmon to fry at least 2 minutes undisturbed before turning (if you turn too soon, it will stick), allowing it to "sear" so it will come away from the bottom of the pan. While salmon is frying, cover the pan with a lid.

Fry a total of 3 to 5 minutes per side, depending on the thickness of the fish. Salmon is done when inner flesh is opaque and flakes easily with a fork.

To serve, arrange salmon on a serving platter or individual plates.