Ingredients: |
Ingredients: Rosemary Balsamic Glaze:
-1/2 cup balsamic vinegar
-1/2 cup white wine
-2 tbsp honey
-1 tbsp dijon mustard
-1 tbsp chopped fresh rosemary, divided
-1 clove garlic, finely minced
Salmon:
-4 (6 oz) salmon fillets
-salt and freshly ground black pepper
-2 tsp canola oil, divided
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Directions: |
Directions:-Allow salmon to rest 10 minutes at room temperature. Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, dijon mustard, 1/2 tbsp of the chopped rosemary and the garlic. Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened and reduced to 1/3 cup, about 13-15 minutes, stirring occasionally. Remove from heat and pour into a heat proof dish (using a rubber spatula to get it all out) and allow to cool.
-Season both sides of salmon with salt and pepper. Heat a large non-stick skillet over medium-high heat and add 1 tsp canola oil. Once pan and oil are hot, add 2 salmon fillets and cook, without moving, until salmon has nicely browned on the bottom, about 3-5 minutes. Carefully flip salmon to opposite side and continue to cook 3-5 minutes longer until bottom is browned and salmon has cooked through. Rest in a warm oven (don't rest in a hot oven, you don't want to continue to cook it). If you have 2 skillets, I would recommend just using both and cooking all of the salmon at once. Wipe skillet clean, add remaining 1 tsp olive oil, once hot repeat process with remaining 2 salmon fillets.
-Serve warm drizzling each fillet with the balsamic rosemary glaze and sprinkling tops with the remaining 1/2 tbsp of rosemary.
**Or you cook preheat the oven to 400 degrees and cook the salmon in the oven for 15 minutes with the glaze OR add the glaze after it's done cooking** |
This recipe for Balsamic Glazed Salmon is from