Salmon Braised with Soy and Ginger


Mix vermouth, soy sauce, vinegar, ginger, and sugar in small bowl. Stir in cornstarch mixture. Heat oil in large nonstick skillet over high heat. Add the salmon fillets and sear on both sides until lightly browned (about 1 minute per side). Remove to plate. Add the shallot to skillet and stir-fry for 1 minute. Return salmon to skillet. Add soy sauce mixture to skillet and bring to a boil over high heat. Reduce heat to low, cover and simmer, turning every few minutes until sauce has been reduced to a glaze (8-10 minutes). Two servings.

Modified from Susanna Foo Fresh Inspiration, Houghton Mifflin 2005