Wednesday, June 23, 2010

Seared Salmon with Balsamic Glaze

Given a choice, I would not choose salmon.  However, knowing that it is good for me and rising to the challenge of learning how to cook it prompted me to include in on this week's menu.  And I am so glad that I did!  Talk about simple, flavorful (but not fishy), and satisfying!  My two kiddos even asked for seconds, causing me to make a mental note to buy 2 packages next time around!  As a side note, balsamic vinegar is really starting to grow on me....

*Stay tuned....I will share with you the side dishes that I served alongside the salmon in the next couple days....  ;)

Seared Salmon with Balsamic Glaze
The Best Simple Recipes, America's Test Kitchen

1/4 cup balsamic vinegar
1/4 cup orange juice
2 tbl. honey
1/8 tsp. red pepper flakes
1 sprig fresh rosemary
2 tsp. canola oil
4 skin-on salmon fillets (about 6 oz. each)
salt and pepper
2 tbl. unsalted butter

Whisk balsamic, orange juice, honey, and red pepper flakes together in bowl.  Add rosemary sprig; set aside.

Heat oil in large non-stick skillet over medium-high heat until just smoking.  Pat salmon dry with paper towels, season with salt and pepper, and cook (skin side up) and without moving, until well-browned, about 4-5 minutes.  Flip fish and cook until all but very center of fish is opaque, 2-3 minutes.  Transfer to a platter and tent with foil.

Wipe out skillet with a paper towel and lower heat to medium.  Carefully pour balsamic mixture into pan (it will splatter!).  Simmer until thick and syrupy, about 5 minutes.  Remove rosemary sprig.  Off heat, whisk in butter and season with salt and pepper (if desired).  Pour glaze over salmon and serve.

*Serve with roasted broccoli and rice pilaf.

1 comment:

  1. Sounds delicious! I'm going to try this next time instead of my go-to lemon pepper salmon.


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