Tuesday, August 11, 2009

sugar crusted spiced salmon

recipe has been coveted. so here you go

(shown with oven roasted herb mixed potatoes and brussels sprouts. mix it up how you like)

good medium-thickness salmon fillets, cut into about 6 ounce pieces

you're going to need to make a little spicerub. if there are any of these things you vehemently dislike, discard them, and likewise, if there is something you think this fish just can't live without, add it.

i do something like:
a shy tablespoon of paprika
half tbsp of salt
1 tsp pepper
pinch of ceyenne
pinch of cumin
1/2 tsp garlic powder
1/4 tsp or more of thyme

mix in a little bowl with your fingers, and taste it! if it tastes wrong on your fingers then...well, yeah.

get a sautee pan ungodly hot on the stove. liberally season and rub the salmon with seasonings.

on a seperate plate, pour out a cup to a cup and a half or so of regular granulated sugar. dredge salmon pieces in sugar. you want them saturated with it. i swear.

to the dangerously hot pan, add a rather large pat or two of butter. like a tablespoon or more. swirl around pan until covered, not allowing to brown before adding your fish pieces. it should practically scream at you as you put it down. give it maybe like 4-5 minutes on the first side and then 3-4 for the second, but check to see how it's browning. flip when it's a deep, hard and lustrious brown, cackling and shining. be hugely careful flipping, because the caramalized sugar spits.

transfer to a plate when done and give it some buddies, like a vegetable, rice pilaf, potato, quick pasta, etc.

prepare to have your ass shamelessly kissed by all.

No comments:

Post a Comment