Black Treacle Seared Salmon

Method

• How to Make Black Treacle Seared Salmon
• Pat salmon portions dry with paper towels (assume fillets, skin-on or off as preferred)
• Season salmon fillets lightly with salt (sodium from ingredients negligible; use to taste if allowed)
• Prepare the treacle glaze: In a bowl, mix 1/2 cup black treacle and 1/4 cup cider vinegar until fully combined
• Stir in 1 tablespoon chopped oregano into the glaze mixture
• In a separate pan, lightly coat surface with oil (from salmon fillet’s inherent fat, or a quick spray if needed)
• Preheat pan over medium-high heat until just starting to smoke
• Sear salmon fillets skin-side down (if skin-on) for 3-4 minutes until crisp and brown
• Flip salmon; use a spoon to brush a generous layer of treacle glaze over seared top
• Cook 2-3 more minutes, spooning additional glaze over as it caramelizes (do not burn treacle)
• Remove salmon and set aside to rest briefly
• In a small pan, sauté diced onion over medium heat until translucent (no additional fat required)
• Add minced garlic to the onion, cook 1 minute until fragrant
• Stir remaining treacle glaze into the onion and garlic, simmer gently until slightly thickened
• Plate salmon fillet in center of a warm plate
• Spoon onion-treacle reduction beside or over fish for flavor and color contrast
• Sprinkle a final pinch of chopped oregano for freshness
• Serve immediately, optionally alongside steamed greens or roasted root vegetables for balance