Fish can always be a little intimidating, I think. But when I went into the fish store, it didn’t smell like fish. Our salmon didn’t even smell fishy and that’s always how you can tell it is really fresh. The sales clerks are usually pretty knowledgeable and even though I knew I wanted salmon, him and I portioned out how much salmon to cut and into the three different filets. It was fun to treat my parents, and salmon is so good for you! With only 25 minutes until dinner is on the table, there’s no reason not to make this dish…
Balsamic Glazed Salmon (adapted from Shaw’s)
Serves: 4
1/2 cup balsamic vinegar
1/3 cup orange juice
2 tablespoons honey
1 teaspoon red pepper flakes
1 sprig rosemary
1 tablespoon salt
2 tablespoons pepper
4 salmon filets (about 1 1/2 pounds)
1 tablespoon olive oil
Combine balsamic vinegar, orange juice, honey, and red pepper flakes in a pourable bowl. Add rosemary sprig. Meanwhile, salt and pepper the salmon filets (both sides). Pour the olive oil into a large skillet, and heat over medium-high heat until smoking. Add filets skin side up. Cook 5 minutes without moving the filets. After 5 minutes, the filets should easily flip skin side down in the pan. If they don’t come easily, give them another minute or so. Cook skin side down 3-4 minutes until the filets are cooked almost throughout (the middle should be slightly opaque). Remove the filets onto a plate and tent them with tin foil. Carefully wipe out the pan. Add the balsamic vinegar mixture and boil for 5 minutes until thickened and syrupy. Remove rosemary sprig. Spoon balsamic vinegar over salmon before serving.
This recipe came from Shaws. The supermarket often has free recipes and I collected them since I joined the ranks of Boston professionals in 2008. I love flipping through them and that is where Mom and I came across this recipe and almost simutaneously fell in love.
Until the next time my oven is on…
