We are trying to keep life as normal as possible for our family as we are awaiting the phone call that we need to head back home for my mother-in-law’s funeral. The children are under a great deal of stress not knowing what is happening day-to-day so we are trying to do as much as possible that is normal for them. That includes driving to my daughter’s weekly dance lessons.
I laugh at myself every time I make a To-Go dinner for my family. I don’t think most people would serve their children Balsamic Glazed Salmon with Sweet Potato Fries for a take in the car meal. I know it is not orthodox but it makes me smile that I am staying away from a drive-thru for another day.
I love these dishes but wish I had a 3 or 4 compartment dish to add vegetables and salad too. I can do two dishes for them but trying to limit the amount of silverware and dishes in the car is important to me.
I found the recipe for Balsamic Glazed Salmon from Cooking Classy.com on Pinterest. I used it as a jumping off point as I did not have some of the ingredients. It was great with the substitutions I made.
Both kids LOVED the salmon. My daughter is a fan of vinegar so I knew she would be okay. It was my son I was worried about. When we got home from dance and he opened the fridge to grab another piece of salmon from the leftovers I knew we had a winner.
The flavor was strong but not overpowering to the salmon. The sweet potato fries were a great side for the dish.
- 2 lbs salmon, if frozen thawed in refrigerator
- 2/3 cup balsamic vinegar
- 1/4 cup chicken stock
- 1 TBSP honey
- 2 tsp dried rosemary, crush in hands before adding
- 1 tsp minced garlic
- salt and pepper
- canola oil, for frying
- In a medium saucepan combine balsamic vinegar, chicken stock, honey, rosemary and the garlic.
- Heat mixture over medium-high heat. Bring mixture to a boil, then reduce heat medium-low.
- Continue simmering until sauce has thickened and reduced to 1/3 cup stirring occasionally. Remove mixture from heat and allow to cool.
- Season both sides of salmon with salt and pepper. In a large non-stick skillet over medium-high heat add 1 tsp of canola oil. Once oil is hot carefully add 2-3 salmon fillets and cook until salmon has nicely browned on bottom, about 3 – 5 minutes. Carefully flip salmon over with tongs and continue to cook until bottom is browned and salmon has cooked through. Rest in a warm oven.
- Wipe out pan and repeat step 2 with remaining salmon fillets.
- Serve salmon warm drizzling each piece with balsamic rosemary glaze prior to serving.