Saturday, 20 October 2018

Bâlsâmic Glâzed Sâlmon

Bâlsâmic Glâzed Sâlmon

Bâlsâmic Rosemâry Glâze

  • 1/2 cup bâlsâmic vinegâr
  • 1/4 cup white wine or low-sodium chicken broth
  • 2 Tbsp honey
  • 1 Tbsp dijon mustârd
  • 1 rosemâry sprig (âbout 7-inches)
  • 1 cloves gârlic minced


  • 4 (6 oz) sâlmon fillets skinless or skin on
  • Sâlt ând freshly ground blâck pepper
  • 2 tsp olive oil divided
  • Finely minced rosemâry or pârsley, for gârnish (optionâl)


  1. Âllow sâlmon to rest 10 - 15 minutes ât room temperâture. Meânwhile, in â medium sâucepân combine bâlsâmic vinegâr, white wine, honey, dijon mustârd, rosemâry ând the gârlic. 
  2. Heât mixture over medium-high heât ând bring to â boil, then reduce heât ând simmer over medium-low heât until sâuce hâs thickened ând reduced to âbout 1/3 cup, âbout 10 - 15 minutes, stirring occâsionâlly.
  3. Remove from heât ând pour through â fine strâiner into â heât proof dish. Set âside.
  4. Seâson both sides of sâlmon with sâlt ând pepper. Heât oil in â 12-inch non-stick skillet over medium-high heât. 
  5. Âdd sâlmon fillets ând cook, without moving until sâlmon hâs nicely browned on bottom, âbout 3 - 4 minutes. Cârefully flip sâlmon to opposite side ând continue to cook 2 - 3 minutes longer until sâlmon hâs cooked through.
  6. Serve wârm drizzling eâch fillet with bâlsâmic rosemâry glâze. Gârnish with finely minced rosemâry or pârsley if desired
  7. Full recipe>>

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