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Seared Chicken & Black Vinegar Pan Sauce
with Sesame Potatoes & Glazed Carrots
40 MIN
+$5.99/serving
2 Servings
From the Test Kitchen
At the center of this dish, a rich pan sauce of garlic, scallions, and black vinegar tops simply seared chicken. Sides of sesame roasted potatoes and sautéed carrots, which get glazed with sugar, rice vinegar, and bird's eye chile pepper for a sweet heat, round out this hearty meal.
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NutritionPER SERVING
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Calories720 Cals (est.)
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fresh
ingredients
Title
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2 Skin-On Salmon Fillets
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2 Tbsps Seasoned Black Vinegar
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1 oz Salted Butter
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1 tsp Black & White Sesame Seeds
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2 cloves Garlic
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2 Scallions
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¾ lb Carrots
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1 Bird's Eye Chile Pepper
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1 Tbsp Light Brown Sugar
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1 Tbsp Rice Vinegar
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1 Tbsp Sesame Oil
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¾ lb Potatoes
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands, knife, and cutting board immediately after handling.
2
Roast the potatoes
Place the diced potatoes on a sheet pan; drizzle with the sesame oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 18 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook & glaze the carrots
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sugar, rice vinegar (carefully, as the liquid may splatter), and as much of the sliced pepper as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the carrots are glazed and softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the salmon
Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin-side up.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
5
Make the pan sauce & serve your dish
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the black vinegar (carefully, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until slightly reduced. Turn off the heat. Stir in the butter until melted and combined. Serve the cooked fish with the roasted potatoes and glazed carrots. Top the fish with the pan sauce. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands, knife, and cutting board immediately after handling.
2
Roast the potatoes
Place the diced potatoes on a sheet pan; drizzle with the sesame oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 18 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook & glaze the carrots
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sugar, rice vinegar (carefully, as the liquid may splatter), and as much of the sliced pepper as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the carrots are glazed and softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the salmon
Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin-side up.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
5
Make the pan sauce & serve your dish
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the black vinegar (carefully, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until slightly reduced. Turn off the heat. Stir in the butter until melted and combined. Serve the cooked fish with the roasted potatoes and glazed carrots. Top the fish with the pan sauce. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!
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