September 22, 2010

Salmon Recipe

No the salmon isn’t burned in Mondays picture.  Even though it doesn’t present well, the balsamic glaze is quiet tasty.  I got the recipe from here, but again I’ve made some changes to the original.  I left out the wine (I didn’t have any white wine in the house), reduced the garlic, and increased the honey.  I love that the fish goes skin side down on a foil lined baking sheet.  This makes the skin stick to the foil so serving is easy and clean up is even easier.  When I make this I leave half the fish without the glaze so Allyson will eat it.  Depending on the price of salmon, I have substituted steelhead for salmon.

Balsamic-Glazed Salmon Fillets
  • 6 (5 ounce) salmon fillets
  • 2 cloves garlic, minced
  • 2 tablespoon honey
  • 1/3 cup balsamic vinegar
  • 4 teaspoons Dijon mustard
  • salt and pepper to taste
  • 1 tablespoon chopped fresh oregano
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

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