Salmon is one of my favs- it’s filling, delicious and incredibly healthy. It’s always such a treat for me to prepare salmon because we have to drive across the city to get it (at the crack of dawn Saturday morning for the best choice, I might add), so I usually stick to tried-and-true recipes. This is a great recipe because it’s so easy– it literally takes, like, 15 minutes. Blake isn’t a huge salmon fan (he’s weird sometimes; he also doesn’t like avocados- no guacamole for us…sigh…), but he really likes this dish.
Recipe courtesy of The Gourmet Cookbook.
Ingredients:
- 1/4 cup balsamic vinegar
- 1/4 cup water
- 1 1/2 tsp fresh lemon juice
- 1 T plus 1 tsp packed light brown sugar
- 4 (6 oz) center-cut pieces salmon fillet w/skin
- Salt and black pepper
- 2 tsp vegetable oil
Directions:
- Stir together vinegar, water, lemon juice, and brown sugar in a small bowl.
- Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more.
- Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes. Spoon glaze over salmon.
15 Comments
Trackbacks
Leave a Reply
Recent Posts
Carbonara Deviled Eggs
And, now for the main event. This is the deviled egg I've been waiting weeks to share with you! It's...Read More
First Rule of Rib Cookoff Judging
Pace yourself. I'm seriously sporting a rather hefty pork hangover, but after a long day of tasting for Hogs for...Read More
Foodzie Friday: Hot Chocolate On A Stick
Foodzie.com is already a place to find delicious foodie finds, but it's increasingly becoming a place to encounter the most...Read More
Guilin’s Mountains Are A Sight To Behold
I've got a list going of the most beautiful places I've seen in my life, and after seeing the mountains...Read More
“He really likes this dish?” That’s an understatement. Beez, I loved this! Make it this week. Please! bk
Im not a big salmon fan, but my hubs loves it. I will def give it a go. Fantastic photo btw!
Looks delicious! Unfortunately, this will have to be something I make for myself, dh isn’t a fan of salmon. : (
Something about adding a bit of sweet to salmon makes it acceptable to salmon haters. Personally I love salmon, but I can’t get anyone in my life to eat it unless I add maple syrup or molasses or brown sugar. Great recipe! Love the steam rising in the photo.
I love salmon, but never try to put brown sugar. I found this very interesting and delicious recipe
That glaze looks delicious. I’ll have to try this soon, we love salmon!
Nate is not a fan of salmon either, but I am going to try this. Looks delicious!
Love salmon Bridget. Even though we live inland our BC salmon is fresh every day:D Of course if I lived on the coast I could catch my own:D
I love salmon, this looks like a wonderful dish. I’ve never used balsamic vinegar with salmon before, I’m intrigued!
I made this salmon tonight-it was fabulous! I blogged about it as well.
Are you serious? I don’t like avocados either! I thought I was the only person on earth who didn’t!
I do like salmon though. My fave is a marinade of 1/2 soy and 1/2 maple syrup (must be REAL) for 12-24 hours. Then crust one side of the salmon is crushed black pepper and broil. Delish! Salty, sweet and spicy!
Oh, oh, and the other thing I love is to just cook it in a skillet like this and after you turn it the first time to add a mixure of half balsamic and half raspberry preserves and you get this fabulous, rich glaze. I need to make salmon this week, I think.
I love me some balsamic salmon!
We tried this tonight and were very impressed. It was so good! It was so easy! This is definitely going into our regular rotation. Thanks so much for a great recipe.
I just made this and it is a big success. Nice flavor. Balsamic vinegar makes everything better. I am off to blog it and I want to thank you.