Sugar-Seared Salmon With Cream Sauce Recipe - Cooking Index
Sugar-Seared Salmon With Cream Sauce Recipe - Cooking Index
As a kid, I'd accompany my mother to her job at the racetrack, where she would lead the horses out to the starting gate. Eventually I was helping out in the stalls, and when I got older, I became a jockey. My mother was also the person who, in a roundabout way, inspired my other passion: cooking. I'd come home from school, and she would have prepared something from a box or can. I didn't always like what was on the dinner table, so one day I asked her to buy me a cookbook. Pretty soon I was making dinner for us almost every night. Now, after seventeen years of racing horses and cooking for family and friends, I'm making the jump to professional cooking.
Type: Fish| 2 tablespoons | 30ml | Sugar |
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | Garlic powder |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 4 | Skinless salmon fillets - (6 oz ea) | |
| 1/4 cup | 49g / 1.7oz | Unsalted butter - (1/2 stick) |
| 1/2 cup | 118ml | Bottled clam juice |
| 1/4 cup | 59ml | Whipping cream |
| Chopped green onions |
Mix sugar and next 3 ingredients in bowl. Brush salmon with water to moisten. Sprinkle salmon on both sides with all of sugar mixture.
Melt butter in heavy large skillet over medium-high heat. Add salmon and cook until crusty on outside and just opaque in center, about 4 minutes per side. Transfer salmon to plates.
Add clam juice and cream to skillet. Boil until sauce thickens enough to coat spoon, scraping up browned bits, about 4 minutes. Spoon sauce over salmon. Sprinkle with green onions and serve.
This recipe yields 4 servings.
Source:
Bon Appetit, June 2002
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