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Thread: Seared Salmon with Balsamic Glaze and Watercress

  1. #1
    Elite Member Mariesoleil's Avatar
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    May 2006
    Canada baby!

    Default Seared Salmon with Balsamic Glaze and Watercress

    Sometimes cooking dinner is like going to the gym. I know I should just get off the couch and do it, and Iíll feel so much better afterward. This is the perfect dish for when youíre in a I-know-I-should-cook-dinner-but-I-kinda-donít-feel-like-it mood. It takes slightly less than 10 minutes. I got my hot little hands on some wild Alaskan salmon (really, donít bother with farmed salmon. Itís yuck.) and the peppery bite of the watercress meshes well with the sweet balsamic glaze (arugula would be nice, too). Try to select fillets that are of even thickness so they cook evenly throughout.
    This recipe is based on one in the Gourmet cookbook.

    Seared Salmon with Balsamic Glaze and Watercress

    For the Salmon:
    1/4 cup balsamic vinegar
    1/4 cup water
    1 1/2 tablespoons brown sugar
    1 1/2 tablespoons fresh lemon or lime juice
    2 tablespoons extra virgin olive oil
    Four 4-ounce wild Alaskan salmon fillets with skin
    Salt and freshly ground pepper
    For the Watercress:
    1 large bunch watercress, large stems removed, washed and dried well
    2 tablespoons extra virgin olive oil
    1/2 of a lemon lemon or lime (use what you use in the balsamic glaze)
    Salt and freshly ground pepper
    Serves: 2-4 (one to two fillets per person)
    For the Salmon:
    1. In a small bowl, mix the vinegar, water, brown sugar, and lemon or lime juice.
    2. Dry the salmon very, very well with paper towels (this is critical!). Salt and pepper the flesh side of the fillets. Donít be afraid to season the fish well - I used a very generous pinch of kosher salt per fillet.
    3. In a large non-stick pan, heat the olive oil over high heat until it is very hot (but not smoking). Add the salmon fillets skin side up and sear 2-3 minutes for medium rare (this will depend on the thickness of your fish - my fillets were about an inch and a half thick), or longer for medium (even longer for well-done).
    4. Gently flip the fillets and sear on the skin-side for another 1-2 minutes (for medium rare).
    5. Remove the salmon fillets to a plate.
    6. Very carefully add the vinegar mixture to the pan - it will sputter and splatter, so be careful! Boil over high heat until the sauce has reduced to a medium-thick glaze (reduce by about 1/3).
    For the Watercress:
    1. In a medium bowl, toss the watercress, the olive oil, the salt, and the pepper.
    2. Add a few squeezes of lemon or lime juice. Taste and correct for salt and acid.
    To Plate:
    1. Place a piece (or two, if youíre hungry!) of salmon on a plate. Top with the balsamic glaze and a pile of the dressed watercress.
    Seared Salmon with Balsamic Glaze and Watercress | Brooklyn Farmhouse
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  2. #2
    Elite Member southernbelle's Avatar
    Join Date
    Oct 2005


    Looks great! I will be trying this.

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