Pan-seared salmon with balsamic drizzle
Packed brown sugar
Uncooked red onion(s)
2 Tbsp, chopped, finely chopped
Uncooked farmed salmon fillet(s) with or without skin
1 pound(s), 4 (1⁄4-pound) (about 1 inch thick)
½ tsp, coarsely ground
4 cup(s), mesclun variety
- To make the drizzle, bring the vinegar and sugar to a boil in a medium saucepan; boil rapidly until it is reduced to about 1⁄4 cup, about 4 minutes. Remove from the heat and let cool 2 minutes. Combine the onion, oil, and 1⁄4 teaspoon of the salt in a small jug; add the vinegar and set aside.
- Sprinkle the salmon with the remaining 1⁄4 teaspoon salt and the pepper. Spray a nonstick skillet or a nonstick ridged grill pan with nonstick spray and set over medium-high heat. Add the salmon and cook until just opaque in the center, about 3 minutes on each side.
- Divide the mesclun among 4 plates; top each with a piece of salmon and sprinkle with the drizzle. Yields 1 piece salmon, 1 cup mesclun, and scant 2 tablespoons drizzle per serving.