This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"A spoonful of honey will catch more flies than a gallon of vinegar." -Benjamin Franklin
Ben Franklin was right, but the combination of honey and vinegar in a reduced sauce is nearly perfect to catch anyone. You can do an elegant meal in about 20 minutes. Simple flavors with great salmon that takes almost no effort. Perfect for both weeknight and for a special weekend meal.
The queen of vinegar production is balsamic vinegar. Very popular now, true balsamic vinegar is made from the Trebbiano grape. The rich brown color comes from being aged in wood casks, often for decades. Although it is made from grapes, balsamic vinegar isn’t produced directly from wine (as are most vinegars). The authentic product may not contain any wine vinegars - the grape juice is reduced, fermented and then made directly into vinegar using the juice only from the Trebbiano grape.
The closest that you will find to a "star rating" is by the consortiums of Modena and Reggio Emilia. These are the only guarantee of authentic aged balsamic vinegar, as both of these groups have strict rules of inclusion in the consortium that relies on strict guidelines of quality.
The Modena consortium designates their products by bottling in a squat round bottle and one of two capsules to seal the cork. A white capsule indicates vinegar that is at least 12 years old and gold foil is for vintage vinegars – those that have aged at least 25 years and carry the designation extravecchio.
Reggio Emilla vinegars are put up in a bottle with a long thin neck and have a round label to designate the vintage. Red seals, like the white capsule, indicate at least 12 years of ageing. Silver seals are for 18 years and older and gold for those vintages of 25 years or more.
The thin balsamic vinegar that is on most store shelves today is a manufactured by combining conventional white wine vinegars with colorings and flavorings.
Servings = 2 | Serving size =4 ounces salmon with glaze
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does make very good leftovers, especially for sandwiches.
|1/3 cup||balsamic vinegar|
|1 tsp||dried sage|
|2 cloves||garlic (peeled and crushed)|
|2 tsp||olive oil|
|2 4 ounce||salmon filets|
Place the balsamic vinegar, honey, sage, garlic cloves, and salt in a small saucepan over medium high heat.
When the sauce is near boiling, reduce the heat to very low and let it reduce until there is about 4 tablespoons of sauce.
Remove and let cool slightly, then strain through a fine mesh strainer. Discard the solids and set the liquid aside.
Place a large skillet in the oven and preheat to 375°F.
When the oven is hot, add the olive oil to the pan and then the salmon filets.
Spoon half of the balsamic glaze over the salmon, then place the pan in the oven and roast for about 8 minutes.
Turn the salmon over and coat with the remaining glaze. Roast for another 4 to 6 minutes.
Serving size = 4 ounces salmon with glaze
Servings = 2
Amount Per Serving
|Calories 260||Calories from Fat 106|
|% Daily Value|
|Total Fat 12g||19%|
|Saturated Fat 2g||6%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 13g||4%|
|Dietary Fiber <1g||1%|
|Vitamin A 1%||Vitamin C 0%|
|Calcium 2%||Iron 7%|
|Vitamin K 9 mcg||Potassium 611 mg|
|Magnesium 40 mg|