|4 • filets Wild Alaska Sockeye Salmon, frozen|
|2 tbsp • Canola oil|
|2 • Garlic cloves • minced|
|2 tbsp • minced ginger|
|1 cup • thinly sliced rhubarb, tossed with 1 teaspoon sugar|
|3 • green onions • sliced thinly|
|2 tbsp • rice vinegar|
|2 tbsp • Soy sauce|
|2 tbsp • Honey|
To make the rhubarb-ginger sauce, heat the oil in a heavy sauté pan over medium high heat. Add the garlic and the ginger and cook for about 30 seconds. Add in the rhubarb and sauté for an additional 30 seconds. Add in the green onion, vinegar, soy and honey. Cook to heat through.
To pan-sear the salmon, heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat. Rinse seafood under cold water to remove any ice glaze; pat dry with paper towel. Brush both sides of fish with high oleic vegetable oils: olive, canola, peanut, grapeseed, soy or safflower. Avoid butter, sunflower or corn oil as they will burn at high heat.
Place fish in heated pan, skin side up, and cook, uncovered, 3 to 4 minutes, until browned. Turn the fish over and season it with salt and pepper, or your favorite seafood seasoning. Cover the skillet tightly and reduce the heat to medium. Continue to cook an additional 6 to 8 minutes. Finish thick portions in an oven preheated to 400°F (use an ovenproof pan). Remove from heat just as soon as seafood is opaque throughout.