4 Scallions, white parts and 4 inches of green tops
4 to 6 (6-ounce) salmon fillets with skin attached
Salt and ground black pepper
2 tablespoons vegetable oil
1 tablespoon of Asian sesame oil
3 garlic cloves, minced (I used 1/2 teaspoon garlic powder)
2 tablespoons grated fresh ginger
1/2 cup sweet Thai chile sauce
1/4 cup firmly packed light brown sugar
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 to 2 tablespoons freshly squeezed lime juice
Dice white parts of scallions and put in a bowl for later. Chop green part of scallions on a diagonal and save for later.
Rise and dry the salmon fillets. In a 12″ skillet heat the vegatable oil on medium / high heat.
Sear the salmon fillets with skin side up for 4 minutes. Turn filets over and cook until salmon is translucent.
Take salmon out of the skillet and cover with aluminum foil. Wipe out the skillet and add the sesame oil, garlic, ginger and white part of scallions. Cook for 1 to 2 minutes over medium / high heat. It will start to smell amazing. Add the chili sauce, brown sugar, soy sauce and vinegar. Mix until it becomes the consistency of a syrup.
Serve salmon with glazed brushed on top. Add green tops of scallions to each fillet.
Credit: “The New Cast Iron Skillet Cookbook” page 166
1 lb. sage sausage
1 stalk celery, chopped
1 large onion, diced
1 ½ cup butter
Salt and pepper
½ tsp. ground thyme
½ tsp. poultry seasoning
½ tsp. ground sage
1 ½ loaves white bread, torn into small pieces
Credit Jeff Rodgers http://theculinaryfanatic.com/