Simple and easy recipes make dining during the hot days of summer more enjoyable. Brush a sweet-tangy glaze over salmon fillets and you’re half way there to an effortless meal. Yes, this recipe requires you to turn your oven on, but only for a short time. Even better, get out of the hot kitchen and throw those salmon fillets on your barbecue!
Balsamic-Glazed Salmon Fillets
6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
Salt and pepper to taste
1 tablespoon chopped fresh oregano
1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.
Yields 6 servings
1. Instead of purchasing small individual salmon fillets, I purchased a large fillet and sliced it into 6 pieces.
2. About 1½ tablespoons of honey went into the glaze to counterbalance the acidity of the vinegar.
3. To reduce the risk of contaminating the glaze, I recommend in step 3 segregating some of the glaze into a small bowl for later use. Brush the glaze in the pot onto the uncooked salmon. Then in step 4, brush the glaze that has been set aside onto the cooked fillets.
4. The fillets can be grilled on your barbecue. Use a piece of foil to avoid sticking. Because of the sugar in the honey and in the reduced balsamic vinegar, the glaze could burn easily.