SALMON, BRINED IN SOY & BROWN SUGAR
We brine the block cut pieces of salmon and then quickly pan sear on one side to make a caramel crust and finish in the oven. After a 70 minute brine, and a short rest in the refrigerator, total prep time is about 10 minutes.
1 quarts water
- 1 cup soy sauce or gluten free tamari
- 1/2 cups light brown sugar
- 1/8 cup or 1 tablespoon sea salt
- 6 each 4 oz portions, block cut fresh king salmon
- As needed vegetable oil for pan
Combine water, soy, sugar and salt; mix well to dissolve; place salmon in brine for 70 minutes; remove when complete; drain off excess brine and refrigerate 30 minutes up to 2 hours to continue curing. At service, heat pan on high; add high smoke point oil to bottom of hot pan, heat; place salmon in pan starting at handle and add clockwise around the pan. Cook 1- 2 minutes until salmon releases and is caramel brown. Remove to parchment line pan and place in 400F˚ oven for 5 minutes or until it reaches 139F˚ Remove; sit for 4 minutes then serve.