Salmon with Red Curry Balsamic Vinegar Reduction

• 4 salmon fillets
• salt and pepper to taste
• 1 cup chopped scallions
• 2 tsp Thai red curry paste
• 2 tsp brown sugar
• 2 cups orange juice
• 1/2 cup balsamic vinegar
• 1/4 cup soy sauce (adjust to taste)
• 2 tbsp canola oil
• (all portions approximate -adjust to taste)

1. Heat the canola oil in a shallow frying pan on medium heat. Add salmon fillets skin side down and brown for about 2-3 minutes. Then turn salmon over and brown the other side for another 2-3 minutes or less, depending on thickness. Be careful not to overcook the salmon. If in doubt, use a knife and fork to gently part flesh (without breaking fillet) to make sure it's moist inside, but not raw.

2. Set salmon aside in a dish and cover. Add scallions and red curry paste to the same frying pan with the salmon drippings on medium high heat, and stir until scallions are wilted and red curry paste is well mixed in.

3. Add orange juice, balsamic vinegar and brown sugar to the frying pan and stir. Simmer on medium to low heat. As mixture reduces, taste and adjust ingredients according to personal preference. Splash in some soy sauce to round out the flavor, again adjusting the amount according to taste.

4. When mixture has reduced to a thick sauce, lower heat. Put salmon on serving dishes with sides (suggested sides: white rice and a steamed vegetable). Pour reduction over salmon, serve and enjoy!