CHILI-GLAZED SALMON
Steps:
- Pepper the salmon generously, pressing the grains into the flesh with your finger-tips. Heat the butter in a thick skillet to smoking point and sear the salmon on both sides. Lower the heat and cook for exactly 3 minutes each side, turning only once. Set aside on a warm plate and cover with kitchen foil. Don't worry if they still seem partly raw, they will continue to cook on their own while you prepare the glaze. It is important not to overcook. Add the wine to the pan and return it to the heat, stirring to scrape up any burnt bits sticking to the bottom of the pan. Boil and reduce by half. Over medium heat, stir in the chili paste, brown sugar and the two oils, combining the mixture into a smooth paste. Return the salmon steaks to the pan, as well as any juice that might have leached out of them, and simmer for no more than 1 minute, turning once to coat both sides with the glaze. Serve on warm plates with a little of the glaze spooned over each steak.
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