Kairos Pan Seared Salmon w/ Brown Sugar & Mustard Glaze
Recipe courtesy of James K Jones from Kairos Kafe
4 pieces Fresh Salmon Fillets marinated in:
One tablespoon of olive oil, One tablespoon of lemon juice, One pinch of fresh Dill (chopped), 1 pinch fresh cracked white pepper, 1 pinch fresh cracked black pepper, 1 pinch sea salt, and one teaspoon of minced garlic.
2 tablespoons Olive Oil
For the glaze:
1 cup honeymustard (see recipe at the bottom)
1 cup Light Brown Sugar
Add all the ingredients for the glaze and cook on high heat until it comes to a boil. Reduce heat and cook for about 5 minutes, stirring constantly.
Preheat a sauté pan, and add olive oil. Add Fresh Salmon Fillets and sear on one side until golden brown. Turn the salmon over, and cook to the temperature of your choice. Add glaze and cook until it covers the salmon well, and begins to thicken up. About one minute. Serve immediately.
If you want to use this glaze on grilled salmon, cook the fish to the temperature of your choice, and ladle on the glaze about a minute before removing it from the grill.
Sautéed Sugar Snap Peas:
Bring about 1 quart of water to a boil. Add one pinch sea salt, and one teaspoon of garlic. Cook snow peas for about one minute, just enough to shock them, and transfer Peas to a strainer and allow all the water to drain. Preheat a sauté pan. Add one tablespoon of olive oil, ½ teaspoon of minced garlic, sea salt, and freshly cracked pepper. Sauté for about one minute. Be careful not to overcook or allow the garlic to burn. Enjoy!! -
**For Honeymustard sauce - combine 2 tablespoons of Honey with one Tablespoon of prepared mustard. Add ¼ cup of white vinegar and bring to a boil in a small saucepan. Thicken with 1 tablespoon of cornstarch mixed into a slurry with one Tablespoon of water.
Good Day Cooking - December 2, 2009