Sunday, May 4, 2014

Balsamic Rosemary Glazed Salmon

I LOVE seafood! I'll eat any kind of seafood as long as it doesn't have eyes looking back at me! We had paella in San Juan, Puerto Rico and it included baby octopus. The eyes were looking at me! Ugh!
When the weather starts getting warm, I dream of sea breezes and fresh seafood. The choice in the market this week was salmon. It actually looked fresh, smelled good and was reasonably priced.

The search was on for something different to do with the salmon. This recipe sounded just different enough to be interesting. It was delicious! I even saved some of the glaze ( Since I made the entire glaze recipe for only 2 pieces of fish, I had leftovers.)  I'm thinking it might also be good over pork??

Balsamic Rosemary Glazed Salmon

1/2 cup balsamic vinegar
1/4 cup white wine
2 Tbsp honey
1 Tbsp dijon mustard
1 Tbsp chopped fresh rosemary, divided
1 cloves garlic, finely minced

4 (6 oz) salmon fillets
Salt and freshly ground black pepper
2 tsp canola oil, divided

Allow salmon to rest 10 minutes at room temperature.
In a medium saucepan combine balsamic vinegar, white wine, honey, dijon mustard, 1/2 Tbsp chopped rosemary and garlic. Bring to a boil over medium-high heat. Reduce heat and simmer until sauce has thickened and reduced to 1/3 cup, about 13 - 15 minutes, stirring occasionally. Remove from heat, pour into a heat proof dish 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 of canola oil.  Add 2 salmon fillets to heated pan and cook, without moving, until salmon is browned on bottom, about 3 - 5 minutes. Carefully flip salmon and continue to cook 3 - 5 minutes longer until bottom is browned and salmon has cooked through. Wipe skillet clean, add remaining 1 tsp oil. Repeat process with remaining 2 fillets. Drizzle with Balsamic Rosemary Glaze and sprinkle with remaining 1/2 Tbsp chopped rosemary.

Adapted from : Cooking Classy

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