Balsamic Glazed Salmon
Servings
2Serving size
4 ounces salmon with glazeThis recipe can be multiplied and makes very good leftovers, especially for sandwiches.
Serve with Plain Mashed Potatoes or Plain Mashed Potatoes – Low Sodium Version or Cheesy Quinoa or Cheesy Quinoa – Low Sodium Version or Mushroom Rice
AND
Serve with Shredded Brussels Sprouts or Shredded Brussels Sprouts – Low Sodium Version or Roasted Brussels Sprouts or Roasted Parsnips and Carrots
Serve with Cheesy Quinoa or Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes
AND
Ingredients
| 1/3 cup Balsamic vinegar |
| 2 tsp.. Honey |
| 1 tsp. Dried or rubbed sage |
| 2 clove Garlic, raw (peeled and crushed) |
| 1/8 tsp. Salt |
| 2 tsp. Olive oil |
| 2 4-ounce filets Fresh atlantic salmon |
Instructions
When the sauce is near boiling, reduce the heat to very low and let it reduce until there is about 4 tablespoons of sauce.
Remove and let cool slightly, then strain through a fine mesh strainer. Discard the solids and set the liquid aside.
Place a large skillet in the oven and preheat to 375°F.
When the oven is hot, add the olive oil to the pan and then the salmon filets.
Spoon half of the balsamic glaze over the salmon, then place the pan in the oven and roast for about 8 minutes.
Turn the salmon over and coat with the remaining glaze. Roast for another 4 to 6 minutes.
Serve.
Serve this recipe with one of these starch side dishes.
Cheesy Quinoa
Place the water in a small sauce pan over high heat. When the water boils, add the quinoa. Reduce the heat to a high simmer. Cover the pan partially. Cook until the water is almost evaporated. Stir occasionally. When the quinoa is just tender, add the goat cheese, the parmesan…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
AND
Serve this recipe with one of these vegetable side dishes.
Creamed Shredded Brussels Sprouts
Place the olive oil in a large skillet over medium heat. Add the Brussels sprouts and cook, stirring frequently, for about 10 minutes. Adjust the heat so that the pan is hot enough to very lightly brown some of the Brussels sprouts but not too brown. Add the nutmeg, milk,…
Roasted Parsnips and Carrots
Place a large baking sheet in the oven and preheat the oven to 400°F. Fold the carrots, parsnips, rosemary, salt, and pepper together and place on the baking sheet and return to the oven. Reduce the oven heat to 375°F. Roast the carrots and parsnips for about 20 to 25…
Shredded Brussels Sprouts
Purchase Brussels sprouts on the large side (about 2 inches wide). Lay the Brussels sprout on its side. Slice across the sprout beginning at the top and working toward the stem. The slices should be about 2 – 3 mm thick. After all of the sprouts are sliced, pick through…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Ben Franklin was right, but the combination of honey and vinegar in a reduced sauce is nearly perfect to catch anyone. You can do an elegant meal in about 20 minutes. Simple flavors with great salmon that takes almost no effort. Perfect for both weeknight and for a special weekend meal.