When we were down in SD, we went to an olive oil / balsamic store on Coronado Island. We ended up picking a couple of each, including a ginger & black garlic infused oil.
I asked Claude for recipe ideas, and it came up with the below (among other things). We made it last night with halibut as we were out of salmon. It was delicious! Served with roasted Brussels sprouts.
Pan-Seared Salmon with Ginger Black Garlic Glaze
Salmon fillets with a glossy, savory glaze — ready in under 20 minutes.
INGREDIENTS
• 4 salmon fillets (6 oz each)
• 2 tablespoons ginger black garlic infused olive oil
• 3 tablespoons soy sauce
• 1 tablespoons honey
• 1 tablespoons rice vinegar
• 1 teaspoons sesame seeds
• 2 green onions, sliced for garnish
STEPS
1. Make the glaze: Whisk together 3 tablespoons soy sauce, 1 tablespoons honey, and 1 tablespoons rice vinegar in a small bowl to make the glaze. Set aside.
2. Prep the salmon: Pat salmon dry and season lightly with salt and pepper. Heat 2 tablespoons ginger black garlic infused olive oil in a skillet over medium-high heat.
3. Sear the salmon: Place salmon skin-side up and sear for 4 minutes until golden. Flip and cook 3 more minutes.
4. Add glaze: Pour the glaze into the pan and let it bubble and reduce around the salmon for 1–2 minutes, spooning it over the fish.
5. Serve: Transfer to plates, pour remaining pan glaze over top, and garnish with 1 teaspoons sesame seeds and 2 green onions, sliced for garnish.
NOTES
Works equally well with mahi-mahi or halibut. Serve over steamed rice or soba noodles to catch the glaze.
