Sweet and salty flavors highlight this rich salmon entrée.

By Julia Rutland
November 25, 2007
Becky Luigart-Stayner

1/3 cup light brown sugar
¼ cup soy sauce
2 teaspoons rice wine vinegar
2 (6-ounce) salmon fillets
1 teaspoon olive oil
1 teaspoon sesame oil
1 tablespoon sesame seeds
2 tablespoons chopped fresh chives

Combine brown sugar, soy sauce, and vinegar. Brush half of soy mixture over salmon, and let sit 10 to 15 minutes.

Heat oils in a large nonstick skillet over medium-high heat. Sauté salmon 3 to 4 minutes, turn, and brush with remaining soy mixture. Cook 3 minutes or until desired degree of doneness. Sprinkle with sesame seeds and chives. Makes 2 servings.

Rice Noodles
Prepare according to package directions. Rice noodles can overcook―and turn mushy―quickly in boiling water, so watch your timing. Substitute your favorite pasta or, for something different, try udon (thick Japanese noodles made from wheat or corn).

Sautéed Mushrooms and Snow Peas
Sauté 2 ounces shiitake mushrooms and 4 ounces snow peas in 1 tablespoon toasted-sesame oil 5 minutes or until crisp-tender. Season to taste with soy sauce, and sprinkle with sesame seeds.

Amy Arrington, from Southern Wine and Spirits in Charleston, South Carolina, suggests wine options to serve with this meal: "Franciscan Chardonnay, with its ripe fruitiness, full body, and creamy texture, pairs nicely with the salmon―it can stand up to salmon's substantial taste but has enough acidity for contrast. Esser Vineyard's food-friendly Pinot Noir makes a tasty complement to the fish's richness, and its low tannins don't interfere with salmon's beautiful flavors."