All three of my children enjoy eating salmon. I’m thankful my kids are not picky (or I never let them be picky- they ate it or they went hungry.) Here is a different recipe from the norm. The salmon is brushed with a balsamic glaze and cooked in the oven. After it is cooked it is brushed with balsamic again. It has a lovely flavor. My kids still ate the fish with Tartar sauce, but my husband and I thought it was great with just the balsamic glaze. We will be making this again. I found the recipe at allrecipes. My only regret was that the salmon had a ton of pin bones. I tried to remove them before cooking but found myself shredding the fish, so I left most in and told everyone to be careful. I now know where I don’t want to get my salmon in the future. I would have loved to have had salmon steaks as it cooks more evenly.
Salmon with Balsamic Glaze – adapted from allrecipes
Serves 6
- 6 (5 ounce) salmon fillets
- 4 cloves garlic, minced
- 1 tablespoon white wine
- 1 tablespoon honey
- 1/3 cup balsamic vinegar
- dash of soy sauce (my addition)
- 4 teaspoons Dijon mustard
- salt and pepper to taste
- 1 tablespoon chopped fresh oregano
Directions
Preheat the oven to 400 F. Cover a sheet pan with foil and spray it with Pam cooking spray (or another brand).
Over medium heat, cook and stir garlic in a small pan with a scant teaspoon of cooking oil until soft, about 3 minutes. Add the white wine, honey, balsamic vinegar, dash of soy sauce, mustard, and salt and pepper. Bring to a boil. Reduce heat and 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. (Don’t use the new foil that has food not stick to it, -like I did -or the skins will stay on the salmon.)
I served this with steamed broccoli, couscous and fresh bread.
Goodcookbecky's Blog 