Servings: 4
A sauce with coffee and cardamom? Absolutely. This surprising combination is delicious with seared salmon fillets, but don’t stop there. Try it on steak, chicken, or even ice cream.
Ingredients
- 1/4 cup strong brewed coffee
- 1/4 cup balsamic vinegar
- 1/4 cup pure maple syrup
- 2 tsp. fresh lemon juice
- 1/8 tsp. ground cardamom
- 1 Tbs. cold unsalted butter, cut into small cubes
- 1 Tbs. vegetable oil
- 4 6-oz. center-cut, skin-on salmon fillets
- Kosher salt
Nutritional Information
- Calories (kcal) : 400
- Fat Calories (kcal): 170
- Fat (g): 19
- Saturated Fat (g): 4
- Polyunsaturated Fat (g): 7
- Monounsaturated Fat (g): 6
- Cholesterol (mg): 115
- Sodium (mg): 370
- Carbohydrates (g): 16
- Fiber (g): 0
- Sugar (g): 15
- Protein (g): 39
Preparation
- In a small, heavy saucepan, bring the coffee, vinegar, and maple syrup to a boil. Lower the heat, and simmer
until the mixture turns syrupy, 10 to 12 minutes. Remove from the heat and stir in the lemon juice and cardamom. Whisk in the butter, cover, and keep warm. - Heat the oil in a large nonstick skillet over medium-high heat until hot but not smoking. Season the salmon with salt, and add to the skillet skin side down. Cook, undisturbed, until deeply golden, 3 to 4 minutes. Turn and cook until just barely cooked through, 2 to 4 minutes more.
- Divide the salmon among serving plates, and drizzle with the sauce.
Reviews
Rate or Review
Reviews (2 reviews)
-
jmwaugh | 05/06/2022Absolutely delicious and sooo easy
-
BeginnerCookLisa | 04/24/2020
This was easy to make and very tasty. However, the sauce ended up being much runnier than it looked in the picture even though I boiled it longer than it said too. I am still struggling with not cooking salmon too much as well which impacted the dish!
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