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Perfect Salmon

Ready In: 365 Minutes

Prep Time: 5 Minutes

Cook Time: 360 Minutes

Serves 4

Sauce: Put all the ingredients in a big nonreactive kettle and boil them practically forever--well, at least 4 to 6 hours--until you have about 1 cup of syrupy liquid. Strain the sauce. It doesn't need to be refrigerated if you're only keeping it for a day or two.
Salmon: Preheat your broiler and move the broiler rack as close as possible to the source of heat.
Brush the salmon steaks with a little olive oil and season them with salt and pepper. Sift a little flour over each steak. This will form a crust when the fish is cooked.
Meanwhile, warm the sauce over low heat.
Place the salmon, flour side up, as close to the heat source as possible. (I'm repeating this because it's important.) "I then cook the hell out of it," says Renie. "Maybe 10 minutes. I'm not one of those people who like their fish rare, and somehow, the crust that's formed by the flour-and-oil helps keep the inside moist even when it's cooked through." I agree with Renie, but you can cook it to whatever doneness you prefer.
Serve the salmon immediately, with the warmed sauce.