I can't even begin to describe how much I LOVE this recipe. Like wanna-eat-it-two-times-a-week love. The tangy balsamic reduction is delicious with the buttery taste of the salmon. It was perfect for our anniversary dinner tonight with some of our favorite summer sides. It would be amazing paired with a lightly flavored pasta, potatoes, a bed of veggies or rice...I could go on and on.
But let's begin, shall we?
Start with enough salmon for everyone to have at least one 3oz serving. i.e. the size of a deck of cards. But let's be serious, men like my hubby generally take a little more than that. #1 rule of an Italian kitchen, ALWAYS overestimate the number of servings. Plus, what awesome leftovers!
I sprinkled mine with this tasty goodness that really gives fish an amazing flavor. (According to the label- salt, sugar, "spices", granulated onion, granulated garlic, yellow mustard seeds, & paprika) It's all natural, MSG free, and kosher, which just add to its awesomeness. If you can't find this seasoning, this recipe would be great with just salt and pepper, or a mixture of any dried spices. (I would try to keep it within the typical Italian herbs though, since you'll be using a balsamic glaze. Basil, oregano, garlic salt, etc.)
We grilled our salmon tonight on a Weber to add a little bit of smokey summery flavor to it. I'm sure there's a better way to grill fish than with tin foil covering the grate, but I don't have one handy. Plus, it makes clean up a breeze, and you don't have to worry about the fish falling apart and ending up in your charcoal. I just made sure to spray with foil with Pam, and cut slits in the tin foil so all that smokey goodness could seep through.
You can also bake the fish in the oven at 400 degrees for 8-10 minutes. I would add just a bit of olive oil to the fish to keep it from drying out in the oven.
Whatever method you chose, you want to make sure that the fish flakes with a fork to be sure that it's done. (I always cut a little slit in mine to check).
While the fish was on the barbie, I made the balsamic glaze on the stovetop. For this you'll need balsamic vinegar, dijon mustard, fresh garlic and maple syrup.
Add all these ingredients into a small saucepan and bring to a boil. (Handy trick: spray your measuring spoon with a little Pam before adding something sticky, and it'll slide right off with no mess).
Once boiling, reduce heat to a simmer, and cook until thickened. I ran a whisk through mine ever now and then to make sure nothing was sticking or burning to the bottom of my pan.
Slow and steady is the key to this glaze. Mine took between 15-20 minutes, and at the end it was the consistency of a thick BBQ sauce. It turned very dark (almost black), and reduced down a lot. (Which is ok because a little of this packs a powerful punch.) I had my hubby taste a little on a fork first before he doused his whole filet with sauce.
Drizzle reduced glaze onto thoroughly cooked salmon, and serve with your favorite side dish.
Since it was our 4th wedding anniversary, my hubby requested these with dinner (even over homemade), and I couldn't deny him:
They are surprisingly good, and not the least bit mushy. We also had corn on the cob, which I couldn't deny these two a little nibble:
They turned into crack babies the instant they tasted the corn. (Note the eye bulging and frantic expressions).
All in all, a fabulous summer meal! Even fancy enough for an anniversary dinner in. :)
Balsamic Glaze for Salmon
3/4 cup balsamic vinegar
2 tablespoons maple syrup
1 tablespoon dijon mustard
1 garlic clove chopped or finely minced
Combine all ingredients into a small saucepan and bring to a boil. Once boiling, reduce heat and let ingredients simmer until thickened. Pour small amount onto baked or grilled salmon.
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