Maple syrup and wine add a savory, sweet flavor to pan-roasted salmon. Roasting in the oven intensifies the flavor of the ingredients, but takes much longer than sautéing. Pan-roasting is a great compromise. The salmon fillet is sautéed and then roasted in a covered skillet for 7 to 8 minutes for a 3/4-inch fillet.
The rule for cooking fish is to measure the fillet at its thickest section and cook 10 minutes per inch of thickness. Fish continues to cook once it is removed from the heat, so to prevent overcooking, I shave that number down to 8 minutes per inch.
Sweet potatoes and broccoli make a colorful side dish to complete this dinner.
Helpful hints: Apple juice can be substituted for the white wine in the recipe. The flavor will be different, but still delicious.
Digital Access for only $0.99
For the most comprehensive local coverage, subscribe today.