Pan Seared Salmon with Sweet and Sour Sauce

Ingredients

• 4 skinless salmon fillets
• 3 1/2 tsp olive oil or vegetable oil, divided
• 2 tsp finely peeled and minced ginger
• 2 tsp minced garlic
• 2 tsp cornstarch
• 1 1/2 Tbsp soy sauce
• 1/3 cup pineapple juice
• 2 Tbsp honey
• 1 1/2 Tbsp packed light brown sugar
• 3 1/2 Tbsp rice vinegar
• 1 1/2 Tbsp ketchup
• 1/4 tsp red pepper flakes, optional
• Salt
• Chopped green onion or cilantro
• White sesame seeds

Directions

1. Take the salmon out of the refrigerator and leave it on the counter for 10 minutes while you make the sauce. In a small bowl, whisk the cornstarch with the soy sauce until smooth, then mix in the pineapple juice, honey, brown sugar, rice vinegar, ketchup and red pepper flakes.
2. Warm 1 1/2 tsp of the oil in a small saucepan set over medium heat. Add the ginger and garlic, and cook just until they turn lightly golden, about 30 seconds – 1 minute. Stir the pineapple juice mixture again, then add it to the pan. Bring it to a boil while stirring the whole time, and keep it boiling and stirring until it thickens, 1 minute. Take the pan off the heat, cover it and set it aside.
3. Pat the salmon very dry on both sides with paper towels, then season both sides with salt, using about a heaping 1/2 tsp total. Pour the remaining 2 tsp oil into a heavy non-stick 12-inch skillet and warm it over medium-high heat. When the oil shimmers, add the salmon. Cook until the underside is golden brown, about 4 minutes, then turn the fillets and continue cooking until the salmon is cooked through, about 2 – 3 minutes longer.
4. Transfer the salmon to plates, spoon the sweet and sour sauce over the top, then finish with green onions or cilantro and sesame seeds. Serve immediately.