2 salmon filets (skin on)
4 tbsp canola oil
4 tbsp butter
2 fresh limes
1/4 cup balsamic vinegar
2 tbsp brown sugar
1 tbsp red pepper flakes
Combine all of the ingredients for the marinade in a bowl and pour over salmon and place in the refrigerator for at least one hour.
Place butter and oil in skillet over medium heat.
Add salmon, skin side down. Tilt skillet to one side and baste top of salmon with butter/oil for 15 seconds.
Remove salmon from the skillet.
Add the marinade to the hot skillet and add 1 tablespoon of butter.
Heat until it becomes slightly thick and then spoon over salmon to finish
Serve over garlic mashed potatoes or rice
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