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    • Black Treacle Seared Salmon

    Mark Sharron
    Easy
    25 minutes
    4
    Amount Per Serving: Calories 299; Fat 17g; Carbs 0g; Sugars 5.1g; Protein 21g; Sodium 1g
    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

    • Combine the onion, garlic, oil, salt, pepper, and brown sugar in a large saucepan over medium-high heat.

    • Cook, stirring often, for 5 minutes or until the liquid has evaporated.

    • Stir in the treacle, then add the vinegar and oregano.

    • Continue to cook for another 3 minutes or until the mixture has a thick consistency. Turn off the heat.

    • Wash the salmon fillets and pat them dry.

    • Place them in the skillet and sear the fish, about 3-4 minutes per each side.

    • Pour the sauce over the fish. Add the lemon wedges and cover the pan.

    • Cook for 25 minutes. Uncover and continue to cook until the salmon is cooked through (the fillets should be opaque).

    • Serving Suggestions: Serve with baked new potatoes, steamed rice and your choice of green vegetables.

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