Caramelized Salmon

Directions

1. 1
   Combine basil and ginger.
2. 2
   Coat the salmon fillets with basil/ginger mixture on both sides and refrigerate for at least 4 hours or overnight.
3. 3
   When ready to cook for serving, combine the soy sauce, orange liqueur, orange rind, and shallot in a bowl; set aside.
4. 4
   Heat olive oil in a skillet over medium-high heat.
5. 5
   Combine the black pepper and sugars in a shallow dish.
6. 6
   Press one side of the salmon fillets into the mixture, then saute the fillet, sugar-side-down, to caramelize the sugars, for about 2 to 3 minutes.
7. 7
   Then quickly pour the soy mixture into the pan before the sugar burns, stirring to dissolve any caramelized bits floating around the pan.
8. 8
   Turn the fillets over and lower the heat to medium; cover the pan and cook for 5 to 8 minutes longer, until fillets are cooked through (they will be dark pink in the middle).
9. 9
   Remove fillets from skillet and place on serving platter; melt the butter in the pan then add the Marsala, stirring the bottom with a wooden spatula, and simmer for 3 minutes to deglaze the pan, then pour over the fillets.
10. 10
    Decorate with orange slices, serve, and enjoy!
11. 11
    Adapted from a recipe posted to Gail's Recipe Swap by PegW.