Such a tasty recipe! Salmon fillets are pan seared until perfectly golden brown and topped with a rich, sweetly sweet slightly tangy balsamic glaze. Garlic and rosemary are also included for two more layers of fresh flavor.
Balsamic Rosemary Glaze
1/4cupwhite wine or low-sodium chicken broth
1rosemary sprig (about 7-inches)
4(6 oz) salmon filletsskinless or skin on
Salt and freshly ground black pepper
Finely minced rosemary or parsley, for garnish(optional)
Allow salmon to rest 10 - 15 minutes at room temperature. Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, dijon mustard, rosemary and the garlic.
Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened and reduced to about 1/3 cup, about 10 - 15 minutes, stirring occasionally.
Remove from heat and pour through a fine strainer into a heat proof dish. Set aside.
Season both sides of salmon with salt and pepper. Heat oil in a 12-inch non-stick skillet over medium-high heat.
Add salmon fillets and cook, without moving until salmon has nicely browned on bottom, about 3 - 4 minutes. Carefully flip salmon to opposite side and continue to cook 2 - 3 minutes longer until salmon has cooked through.
Serve warm drizzling each fillet with balsamic rosemary glaze. Garnish with finely minced rosemary or parsley if desired
The balsamic glaze will last for a few days in the fridge. Use it on chicken, pork and more!