Tuesday, January 13, 2015

Balsamic Glazed Salmon

We are taking a brief break from the freezer meals, but sticking with the theme of "Balsamic Glazed." This recipe is quick, and definitely meets the criteria for no-fuss cooking. A friend requested a marinade for salmon, and while this is not necessarily a marinade, the recipe came to mind right away. Straight out of the The America's Test Kitchen Healthy Family Cookbook, this recipe is a winner for sure. And if the recipe were not enough, we were lucky enough to have fresh-caught salmon to make it with! 

4 (6-oz) skinless salmon fillets, about 1 1/2 inches thick
Salt and Pepper
1 tsp. canola oil
1/4 c. orange juice
3 T. balsamic vinegar
2 T. honey
1 T white vinegar
1/8 tsp. red pepper flakes
1 small sprig rosemary


Pat the salmon dry with paper towels and season with salt and pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Gently lay the salmon, skinned-side up, in the skillet and cook until well browned, about 5 minutes.

Flip the salmon over and continue to cook until the fish flakes apart when gently prodded with a paring knife, 3 to 5 minutes. Transfer the fish to a platter and cover loosely with aluminum foil. 

Wipe out the skillet with paper towels. Stir the orange juice, balsamic vinegar, honey, white vinegar, red pepper flakes, and rosemary into the skillet. Bring to a simmer over medium heat and cook until it has reduced to a thick, syrupy glaze and measures about 1/4 cup (about 5 minutes). Remove the rosemary sprig, spoon the glaze over the salmon, and serve.