Directions
Starting with a 1 lb. fillet of boneless skinless salmon - slice it evenly for approximately 3-4 servings
Mix all the ingredients together until well blended
Place the fillets in a zip-close plastic bag and pour the marinade over the fillet
Close the bag and toss it a few times to be sure that the fillet s are well coated
Store in the fridge for 30-45 minutes. Longer than 45 minutes will cause the fish to breakdown and become mushy
To cook, lightly coat a non stick frying pan with cooking spray
Let the pan get hot before placing the fillets in.You want to get a nice sear on the outside and you need a hot pan to achieve that. Test the heat of the pan by flicking a few drops of water into it; when it sizzles then you're ready
Lay the fillets in the pan - fish cooks very quickly so do not walk away. You want a nice caramelized crust, not a burnt swimmer!
Cook approx. 4 minutes on each side or until it looks like this... Voila!
Crush about 1/4 cup of candied pecans and sprinkle evenly on the fillets before serving
Serve with the side dish of your choosing. My choice of the evening was a couscous and lentil blend that I picked up at Trader Joe's, and then put my own spin on it by adding dried cranberries....YUM!
Let me know how this dish turned out for you, and til next time...Happy Grazing!!