Don’t you just love it when you go to a restaurant and you order something that has become one of their popular dishes and then you taste it and BAM… you realize… your version is better? Has that ever happened to you? Well whether it has or it has not… it’s about to happen to you now, with this dish.
A lot of restaurants have their “signature” version of salmon. Many have some sort of totally delicious sauce on them, many are even balsamic vinegar based but not too many of them are as good as this one. Give it a try and then the next time you are dining out and someone orders a salmon dish you too will be able to look down your “gourmet chefy, cooks like a rockstar” nose, knowing that you have the ability to make it home and it will cost less and taste better.
Recipe Source: Cook’s Country Magazine April/May 2006 addition
Seared Salmon with Balsamic Glaze
- 1/4 cup balsamic vinegar
- 1/4 cup orange juice
- 2 TBS honey
- 1/8 tsp red pepper flakes
- 1 sprig rosemary (about 5-inches long)
- 2 tsp olive oil
- 4 skin-on salmon fillets, 6 ounces each, 1 to 1 1/4 inches thick
- Salt and pepper
- 2 TBS unsalted butter
- Whisk vinegar, juice, honey, and pepper flakes together in small bowl, then add rosemary. Heat oil in large nonstick skillet over medium-high heat until smoking. Season salmon with salt and pepper and cook, skin side up, without moving, until well browned, 4 to 5 minutes. Flip fish skin side down and cook until all but very center of fish is opaque, 2 to 3 minutes. Transfer to platter and tent with foil.
- Wipe out pan with paper towels and lower heat to medium. Carefully pour balsamic mixture into pan (it will splatter). Simmer until thick and syrupy, about 5 minutes. Remove rosemary sprig. Whisk in butter, season sauce with salt and pepper, and pour over salmon. Serve.
By: The Kitchen Door