Seared salmon

• 4 Center-cut salmon fillets,skin on, about 8 oz each
• 1 tb Vegetable oil

For marinade

• 1/2 c White-wine vinegar
• 1 c Water
• 1/2 c Brown sugar
• 3 tb Finely chopped garlic
• 1/2 t Salt

As it sears over high heat, the salmon cooks skin-side down.

The skin will become dark and crisp because the sugar crystallizes, imparting a great flavor.

Combine marinade ingredients in a small saucepan and simmer over medium
heat for 30 minutes.

Cool.

Place the salmon in the marinade and let rest at room temperature for 30 minutes.

Heat oil in a large nonstick skillet for 30 seconds over medium heat.

Remove salmon from marinade and place in hot skillet, skin-side down.

Raise the heat to medium-high and cook for 2-3 minutes, lifting salmon with a spatula to loosen it from the pan.

Reduce heat to medium; cover; cook 3-4 minutes, until fish is just cooked through.
 
 
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