This is a quick, flavorful salmon dish that gets nice crispy edges from a hot pan searing and delicious depth of Asian flavors from the rich sauce. Serve it with anything from steamed rice and sauteed bok choy, to a green salad sprinkled with fresh goat cheese and toasted almonds.

Recipe: Fish: Asian Seared Salmon
Serves 2

1 Tablespoon canola oil
12 ounce salmon filet, cut into 2 6-ounce pieces
2 Tablespoons unsalted butter
2 Tablespoons rice vinegar
2 tablespoons mirin (sweet sake)
1 teaspoon fish sauce
1 Tablespoon soy sauce
1/2 cup green onions, finely sliced, divided
1/2 lemon

Heat a nonstick sauté pan over medium heat and add canola oil. When oil begins to smoke, add salmon, skin side down, and sear for five minutes. Turn and sear other side for an additional five minutes.

Remove fish to a plate and pour off excess oil. Add butter to pan and return fish to pan. Coat fish with butter and then remove again from pan.

Add rice vinegar, mirin, fish sauce, soy sauce and most of the green onions (reserve about 2 Tablespoons for garnish) to the pan. Whisk sauce until slightly thickened. Add the juice of 1/2 lemon and stir to combine. Spoon over salmon and serve.

Wine Pairing:It’s becoming predictable, but Pinot Noir does really work with this salmon! As does a rosé bubbly.