Balsamic Glazed Salmon


Balsamic Glazed Salmon

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.

 

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