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.

Verdict:

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.

Ingredients:

•  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

Directions:

1. In a medium saucepan combine balsamic vinegar, chicken stock, honey, rosemary and the garlic.
2. Heat mixture over medium-high heat.   Bring mixture to a boil, then reduce heat medium-low.
3. Continue simmering until sauce has thickened and reduced to 1/3 cup stirring occasionally. Remove mixture from heat and allow to cool.
4. 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.
5. Wipe out pan and repeat step 2 with remaining salmon fillets.
6. Serve salmon warm drizzling each piece with balsamic rosemary glaze prior to serving.