Sunday, February 28, 2010
Seared Salmon with Apricot and Sweet Chili Sauce
I am wanting to eat more fish, but can't always go out for it. Cooking fish, now, is a different story...for me anyway. I was brave and bought myself a salmon filet. Here's what I did with it, and I must say, it was delicious!
1 Salmon Filet
Lemon-infused olive oil
For the glaze:
2 tablespoons apricot preserves
1 tablespoon sweet red chili sauce
1/2 cup of pinot grigio (or other dry/semi-dry white wine)
In a skillet, heat the olive oil. Sprinkle the filet with salt and pepper. When the skillet is hot, place the filet into the skillet and sear on both sides and then allow filet to cook through. About 4 minutes per side.
In a small saucepan, add the wine, apricot preserves, and chili sauce. Whisk together and simmer until slightly thickened, about 10 minutes.
Serve glaze on top of the salmon filet.