Seared Salmon with Balsamic Glaze

Ingredients

• Atlantic salmon

  Fish, wild, raw

  32 oz or 907g

• Water

  Plain, clean water

  ¼ cup or 59g

• Brown sugar

  4 tsp packed or 18g

• Lemon juice

  Raw

  1 ½ tbsp or 23g

• Balsamic vinegar

  ¼ cup or 64g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tsp or 9g

Directions

1. Stir together vinegar, water, lemon juice, and brown sugar.
2. Pat salmon dry and season with salt and pepper.
3. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Increase heat to high and sear salmon, skin sides up, until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more.
4. Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes.
5. Spoon glaze over salmon.

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