Saturday, March 24, 2012
Honey-Balsamic Glazed Salmon
This post doesn't require a lot of explanation. All I really need to say is this: this is probably my favorite dinner. To say that I love it is an understatement. The glaze is unbelievably good--the perfect mix of sweet, spicy, and tangy. It is fast and easy to throw together but tastes incredible--perfect for company or to mix up the weekly dinner rotation. My favorite way to serve the glaze is over salmon, quinoa and pan-fried spinach (it makes for a super healthy and delicious meal!), but it's also fantastic with chicken, rice, roasted potatoes, veggies, spinach...you really can't go wrong here.
A few notes:
1. I have made this with cheap $3/bottle balsamic and it turned out great, and I've also made it with more expensive balsamic and it is even better.
2. I definitely recommend using freshly squeezed orange juice, it punches up the flavor and the glaze thickens a little better, but I've also made it with orange juice from a can and it's still good that way too.
3. I usually use skinless salmon fillets, but I've also used skin-on and removed the skin after cooking (after the salmon is cooked the skin slides off really easily--I definitely don't recommend removing the skin before cooking because it is much more difficult to cut off.) I almost always have salmon in the freezer--they sell Wild Alaskan Salmon at Walmart in the freezer section for something like $5/bag. It has 4 individually frozen pieces all shrink-wrapped so you can pull out just what you need. I just thaw the salmon in the sink in warm water for 15ish minutes, remove it from the plastic, dry it, and cook it. It's super convenient!
4. I usually only cook 2-3 pieces of salmon because that's all we need for a meal, but I make the full amount of glaze so we have extra to drizzle over our quinoa/rice/veggies/etc.
I hope that you enjoy this as much as we do!
Honey-Balsamic Glazed Salmon
from The America's Test Kitchen Healthy Family Cookbook
4 (6 ounce) boneless salmon fillets
salt and pepper
olive oil cooking spray
1/4 cup fresh-squeezed orange juice
1 tsp. orange zest
3 Tb. balsamic vinegar
2 Tb. honey
1 Tb. white vinegar
1/4 tsp. red pepper flakes
1/8 tsp. dried rosemary (or 1/4 tsp. fresh, removed from stem, finely chopped)
1. Dry salmon completely with paper towels and salt and pepper to taste. Heat skillet over medium-high heat. Spray with cooking spray, then add salmon fillets. Cook for 4-5 minutes per side, or until browned and cooked through (fish should easily flake apart when poked). Remove from pan and cover with foil to keep warm.
2. Wipe out skillet with paper towels. Stir remaining ingredients together and pour into skillet. Simmer over medium heat until reduced (it should be slightly thickened and syrupy), 3-5 minutes. Add salmon back to skillet and flip to coat well. Serve salmon over quinoa or rice and drizzle with remaining glaze. Good luck not licking the plate after :)