Starting salmon with the skin side down in a pan is a neat way to cook fish. The skin protects the fish from drying out. The skin also releases fat into the pan, which is then used to cook the second side until it is golden brown, no extra oil needed.
To help keep the fish from sticking and allow the fat to puddle under the fish (and not just around it), sprinkle a thin layer of salt and pepper over the cold pan before adding the fish. And make sure to use a nonstick pan. Follow this recipe with your kids.
SWEET AND TANGY GLAZED SALMON
Servings: 4
Start to finish: 35 minutes (Prep time: 10 minutes)
1/4 cup maple syrup
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 tablespoon lime juice, squeezed from 1 lime
2 garlic cloves, peeled and minced
Salt and pepper
4 (6-ounce) skin-on salmon fillets
1 lime, cut into wedges
Chef’s Note: To flip fish, gently slide spatula under fish to loosen skin from skillet, then use tongs to flip fish.
Nutrition information per serving: 326 calories; 112 calories from fat; 12 g fat (2 g saturated; 0 g trans fats); 109 mg cholesterol; 691 mg sodium; 16 g carbohydrate; 0 g fiber; 13 g sugar; 38 g protein.
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