How To Make Pan Seared Salmon with Sweet and Sour Sauce
You can’t go wrong with a filling serving of this pan seared salmon, a well-seasoned flaky dish that’s topped with a sweet and sour pineapple sauce.
Remove the salmon from the refrigerator and let rest at room temperature for 10 minutes.
In a small bowl, whisk together the cornstarch and soy sauce, then add in the pineapple juice, honey, brown sugar, rice vinegar, ketchup, and red pepper flakes.
Heat 1½ teaspoon of the oil in a small saucepan over medium heat, then add the ginger and garlic. Sauté for 30 seconds to 1 minute until lightly golden brown.
Whisk the pineapple juice mixture once more, then pour into saucepan.
Bring mixture to a boil stirring constantly, then allow to boil, stirring constantly for 1 minute until thickened. Remove from heat, cover and set aside.
Dab both sides of salmon dry with paper towels, then season both sides with ½ teaspoon of salt.
Heat the remaining oil in a heavy 12-inch non-stick skillet over medium-high heat.
Once the oil is shimmering, add the salmon and cook for about 4 minutes on the first side, until golden brown on bottom, then flip and cook the salmon on the opposite side for 2 to 3 minutes longer, until cooked through.
Plate the salmon, spoon sweet and sour sauce over top, sprinkle with green onions or cilantro, and sprinkle with sesame seeds. Serve, and enjoy!
- Calories: 199.22kcal
- Fat: 9.73g
- Saturated Fat: 1.85g
- Monounsaturated Fat: 4.49g
- Polyunsaturated Fat: 2.10g
- Carbohydrates: 18.61g
- Fiber: 0.21g
- Sugar: 15.43g
- Protein: 9.46g
- Cholesterol: 23.39mg
- Sodium: 415.15mg
- Calcium: 16.49mg
- Potassium: 246.45mg
- Iron: 0.45mg
- Vitamin A: 2.30µg
- Vitamin C: 4.56mg
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