Pan-seared Filet of Salmon

Courtesy of Simon Boswell, Executive Chef at the Roseburg Country Club

serves around 8

1/2 of a salmon (or enough to serve 8)
1 cup of balsamic vinegar

Scale the salmon but leave skin on. Scale the salmon submerged in water to avoid making a mess with the scales. Rinse and de-bone if necessary.

Cut the salmon in to 2″ strips. Score the skin (slice it in 3 or 4 places), and salt and pepper the filets on both sides.

Heat oil in an oven-safe pan until smoking, and carefully place filets skin side down into the oil. Sear and then flip to sear the other side. Flip back over to the skin side, remove the pan from the heat in place in a 430 degree oven for 5-8 minutes until done. Do not cover. Remove from oven and serve with the balsamic vinegar sauce.

Balsamic Vinegar Sauce
Boil balsamic vinegar in a sauce pan and reduce it until it is syrupy. It is done when the sauce coats the sides of the pan when swirled.