I cooked some'en:Seared Salmon and shrimp

Temp hear was in the low 40's today and spit sleet on the Harley when I visited my parents with a 10-20 mph wind. Just nastie even in DP's with the curtains down. Needed some'en quick so found this recipe off Sara's Secrets.


Seared Salmon with Balsamic Glaze
Along with tuna and swordfish, salmon is considered a "red meat" of the fish world, and it can stand up to strong flavors like balsamic vinegar. Here we reduce the vinegar to a glaze, tempering the sharpness of the acid. The tangy sauce that results bring out the sweetness of the crisp-crusted salmon.

Prep Time: 5 min Inactive Prep Time: hr min Cook Time: 15 min Level:
Easy Serves:
4 servings Along with tuna and swordfish, salmon is considered a "red meat" of the fish world, and it can stand up to strong flavors like balsamic vinegar. Here we reduce the vinegar to a glaze, tempering the sharpness of the acid. The tangy sauce that results bring out the sweetness of the crisp-crusted salmon.



1/4 cup balsamic vinegar
1/4 cup water
1 1/2 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon packed light brown sugar
4 (6-ounce) center-cut pieces salmon fillet with skin
Salt and freshly ground black pepper
2 teaspoons vegetable oil


Stir together vinegar, water, lemon juice, and brown sugar in a small bowl.
Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat but not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more.

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. Spoon glaze over salmon.

Geathered up all the raws which always makes a cook go smoother.


Fired the Egg up and placed skillet on direct at about 350 with a little EVOO and allowed to heat up then tossed on a big chunk of hickory. Six inch slice 1/2 inch thick. Since this was a fast cook I wanted lots of heavy smoke to get flavor into the food quick.


Had Le CREUSET pan that I had preheated with water in the microwave and brought it out right before the salmon was ready. Pulled it off the cast iron and put it in the hot pan and took inside quick so it wouldn't get cold. Made up the sause and rendered it down in the cast iron.


Next I wanted a few shrimp to add to this. Butterflyed about 10 nice shrimp and coated with EVOO, salt, pepper and oragino. Tossed in skillet and added 1/2 limon to the mix. Cooked till a nice redish brown.


Finnished it up with a little garlic bread toasted in the drippings.


Served with wild rice and English peas from a steam bag and a good health meal. I hate canned peas but these microwaved steamed ones with some Tonys are pretty good. Of course the meal has the Jake approval stamp!!




Poor Sue. Since she had the pancratitis attack last month the snacks from the Egg are few and far apart. Just about given up on them but its for her own good!


And for all ya'll worried about the cat in the cage (Andy) as you can see live the other 1/2 of his life is rough!! :laugh: