Melanie’s Salmon in Marinade
- 1 lb salmon fillets
- olive oil
- 1 Tbs fresh lemon juice
- Tellicherry pepper
- 2½ Tbs soy sauce
- 3 Tbs balsamic vinegar (BR Cohen 25 year)
- 4 Tbs cream sherry
- 1 Tbs dry sherry
- 2½ Tbs Grandma’s brand unsulphured molasses
- ½ tsp garlic powder
- ⅛ tsp white pepper
- ¼ tsp salt
Combine marinade ingredients. Place fillets in Ziploc bag with marinade Close bag, removing all air bubbles, and let sit for at least 15 minutes. Remove salmon from marinade bag, and lightly sprinkle with salt, Tellicherry pepper, and lemon juice. Reserve ⅓ cup of marinade and set aside. Reduce remaining marinade to create the sauce.
In pan just large enough to poach the fillets, heat the ⅓ cup reserved marinade to a simmer. Place salmon in simmering marinade skin-side up. Liquid should cover the bottom ⅓ to ½ of the fillets. If necessary, add water to bring poaching liquid to proper height. Lightly poach fillets for about 5 minutes.
Heat olive oil in pan to a very high temperature and add fillets, skin-side down, to crisp the skin.
Place fillets on plates surrounded with sauce and serve. (Great with sweet potatoes, and butter, brown sugar, and marinade.)