Balsamic-Glazed Salmon Fillets
This is *almost* the original recipe. I didn’t make a lot of tweaks to it, although the original called for 1/4 tsp Mrs. Dash, which I don’t use, so I just add 1/4 tsp seasoned salt. I also use at least three times as much fresh basil.
Balsamic-Glazed Salmon Fillets
Published in the News & Observer
- 4 cloves garlic, minced
- 1 Tbsp white wine
- 1 Tbsp honey
- 1/3 cup balsamic vinegar
- 4 tsp Dijon mustard
- 1/4 tsp seasoned salt & ground black pepper
- 6x 5 oz salmon fillets
- 1 Tbsp chopped fresh oregano
- 12 basil leaves, cut in julienne strips
In small nonstick skillet or skillet sprayed with vegetable cooking spray, cook garlic over medium heat until soft, about 3 minutes. Do not brown.
Add wine, honey, vinegar, mustard, herb seasoning and pepper. Stir well to combine. Simmer, uncovered, until slightly thickened, about 3 minutes. If not using right away, refrigerate. Gently reheat before using.
Arrange salmon fillets in single layer on baking pan lined with foil sprayed with vegetable cooking spray. Brush with half of warm glaze. Sprinkle on oregano. Bake in preheated 475 F oven on upper rack until sizzling and glazed, 10 to 14 minutes, depending on thickness of fillets, and until fish flakes easily in center of thickest part. Do not overcook. Brush with remaining glaze.
Use spatula to transfer fillets to warm serving platter, removing skin. Garnish with basil. Makes 6 servings. Note: Can be cooked on grill instead of in oven.
Notes: Works fine substituting yellow mustard for Dijon, and cilantro for oregano and basil. Also, for 2-1/2 lb of salmon I made a double batch of sauce. I think it was better.
printed: 4/20/2015 7:53:13 PM page 1 of 1