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    • Black Treacle Seared Salmon

    Black Treacle Seared Salmon

    Mark Sharron
    Easy
    25 minutes
    4

    The acidity in lemon juice helps balance the sweetness of the treacle and mustard seasoning, making them more appetizing. The citrus flavours go well with the richness of salmon.

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    Ingredients

    • 1 onion, diced
    • 2 cloves garlic
    • 1/2 cup treacle
    • 1/4 cup cider vinegar
    • 1 tablespoon chopped oregano

    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