Saturday, February 5, 2011

Balsamic Glazed Salmon

What a week.  A crazy week at my work, Bryant's final week of surgery and THEN I came down with a bad cold yesterday.  (Let me tell you, I'm actually slightly annoyed to be sick because I haven't really been sick since Bryant and I were married.  That's right, over 18 months.  My streak is over!)

So with all the craziness of our week, the original menu plan also drastically changed (including ordering pizza instead of cooking one night and my paper bag with our entire meal breaking and bursting in the hospital parking lot another night).  However, in all that, there was one amazing meal that might have made up for the rest of the week: balsamic glazed wild salmon, quinoa pilaf, and Brussels sprouts two ways (Brussels sprouts hash and roasted Brussels sprouts). 

This balsamic glazed salmon was absolutely of our favorite meals.  The glaze had sweetness but the vinegar balanced it out nicely and it finished with a nice kick from the red pepper flakes.  It's fast (less than 30 minutes), simple to make with less than 10 ingredients, only uses one skillet, and healthy. The cooking trifecta (fast, healthy and delicious) -- what more could you want?  I will definitely be making this again!

Balsamic-Glazed Salmon
Taken from:  America's Test Kitchen 2010 Light & Healthy cookbook
  • 4 6-oz skinless salmon fillets (preferably wild), about 1 1/2 inches thick
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon canola oil
  • 1/4 cup orange juice
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon white vinegar
  • 1/8 teaspoon red pepper flakes
  • 1 small sprig fresh rosemary (or a large pinch of dried rosemary)
  • salt and pepper
-Pat salmon fillets dry with paper towels and season with salt and pepper. Heat oil in nonstick or cast-iron skillet over medium-high heat until just smoking.
-Carefully lay salmon, skinned-side up, in the skilled and cook until well browned, about 5 minutes. Flip the salmon and cook until side are opaque and thickest part register 125 degrees, about 2-5 minutes longer (depending on the thickness of your salmon).
-Transfer salmon to platter, tent loosely with foil and let rest while making the glaze.
-Glaze: Whisk orange juice, balsamic vinegar, honey, white vinegar and pepper flakes in a small bowl.
-Wipe out the skillet used for the salmon with a wad of paper towels and return to medium heat. Add the glaze and rosemary to the skillet, bring to a simmer and cook until glaze is thick, syrupy and reduced to about 1/4 cup, about 5 minutes.
-Remove rosemary spring and season  glaze with salt and pepper to taste. Spoon the glaze oven the salmon and serve.

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