Just one of my lazy weeknight meals, balsamic glaze salmon served with a side of corn and black bean salsa. Believe it or not the heart of this dish is the balsamic glaze that marries so well with the fish and salsa. Prep time was 5 minutes and cook time 15 minutes. On a night where I'm beat, running from work, straight to afterschool pickup, and then into cheerleader practice, then homework, dinner and bedtime reading. That’s all the time I want to spend on dinner, and not only is it delicious but it’s also a healthy treat.
2 (6 oz.) salmon fillets (about 1 to 1-1/2 inches thick)
1 cup balsamic vinegar
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic
1 teaspoon cumin
1 teaspoon paprika
Fresh ground peppercorns
Salt to taste
- Preheat oven to 425° F
- Lightly, season salmon with salt, pepper, cumin and paprika.
- Heat skillet over medium high heat
- Melt butter and add olive oil
- Add the garlic and sauté a couple minutes, or until aromatic and remove
- Add Salmon and cook until flesh is opaque in center, turning once, about 4 minutes per side
- Remove the skillet from the stove and place in the oven; bake for 8-10 minutes
- Salmon is done when it flakes easily with a fork
- Transfer salmon to platter and drizzle some balsamic glaze over it
There's a fine line between “perfect” and “burnt vinegar”, so Do Not look or walk away for too long when making this glaze or you will be making another batch. I’ve made this glaze several times and several times I have to do a re-make, because I decide to do 4 different things at once and end up burning my batch, also keep in mind; it will thicken as it cools.
Ok, now that I’ve got that off my chest, let’s make some glaze
Honey Balsamic Glaze:
- In a sauce pan, bring vinegar and honey to a boil.
- Reduce heat and simmer for 5-10 minutes until vinegar thickens enough to coat the back of a spoon.
- Remove from heat and set aside.
- Once the balsamic vinegar has cooled, whisk in 1 tablespoon olive oil and viola, you’ve got a wonderful glaze to compliment your salmon.