Balsamic Glazed Cracked Pepper Salmon Clean Eating Food

BALSAMIC-GLAZED SALMON

Steps:

• For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.
• For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.
• For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.
• Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.

BALSAMIC-GLAZED CRACKED PEPPER SALMON

Steps:

• Heat oil in a large skillet over medium-high heat.
• Season both sides of salmon with salt and cracked pepper.
• Add salmon to skillet and cook 1 to 2 minutes per side, until golden brown.
• While fish is cooking, in a small bowl whisk together vinegar and honey.
• Add vinegar mixture to skillet and simmer until fish is fork-tender and liquid reduces and thickens, about 2 minutes.
• For a thicker, reduced sauce, simmer for 3 to 5 additional minutes.

BALSAMIC GLAZED SALMON

Steps:

• Heat oil in a large skillet over medium to high heat. Season both sides of salmon with salt and pepper. Add salmon to skillet and cook 1 to 2 minutes per side, until golden brown.
• While the salmon is cooking, whisk together honey, vinegar and red pepper flakes in a small bowl. Add vinegar mixture to skillet and simmer until fish is fork-tender and liquid reduces and thickens, about 5 minutes. For a thicker, reduced sauce, simmer for 5 to 10 additional minutes. You may need to remove the salmon during this process, just to make sure it doesn't overcook.
• Plate salmon and serve with sides of your choice.

BALSAMIC-GLAZED CRACKED PEPPER SALMON - CLEAN EATING

Steps:

• Heat oil in a large skillet over medium-high heat.
• Season both sides of salmon with salt and cracked pepper.
• Add salmon to skillet and cook 1 to 2 minutes per side, until golden brown and fork-tender.
• Meanwhile, in a small bowl, whisk together vinegar and honey.
• Add vinegar mixture to skillet, watch carefully for the sauce will thicken almost immediately.
• Serve and enjoy.

GRILLED SALMON AND PEPPERS WITH STRAWBERRY BALSAMIC GLAZE

Steps:

• Season raw salmon generously with salt, pepper and garlic powder.
• Place pepper quarters on 2 kabob sticks.
• Mix together olive oil and lemon juice in small bowl.
• Place seasoned salmon and pepper kabobs on a tray.
• Lightly brush salmon and kabobs with olive oil/lemon juice mixture.
• Lightly brush heated grill with olive oil to avoid sticking.
• Place salmon on middle of grill (skin side up) and pepper kabobs on sides of grill to avoid overcooking.
• Grill Salmon for around 3-4 minutes and flip.
• Grill for around 8-10 more minutes (skin side down).
• Turn pepper kabobs throughout the salmon cooking time.
• Salmon is fully cooked when it easily flakes with a fork.
• The salmon's skin easily peels off once fully cooked.
• Prepare Glaze:
• Puree strawberries in a blender or food processor and strain out seeds (I use a sifter)
• Heat small skillet to medium heat.
• Add strawberry puree and balsamic vinegar, brown sugar and pepper flakes; stirring continuously.
• Cook until glaze slightly thickens and bubbles; around 5 minutes.
• Serve:
• Remove peppers from kabob sticks, place salmon fillet over half of peppers and top with glaze.

SWEET PEPPER SALMON

Steps:

• 1. Place almonds in large zip top bag and crush until size of coarse breadcrumbs. Add chili powder, paprika, and garlic pepper. Shake to mix.
• 2. Preheat large saute pan on medium 2-3 minutes. Coat salmon with cooking spray; place in zip top bag. Seal bag and shake or press with fingertips to coat salmon evenly.
• 3. Remove pan from heat and coat with cooking spray. Add salmon; cook 3-4 minutes on each side until done.
• 4. Remove salmon from pan. Add syrup and soysauce to pan; cook 1-2 minutes or until sauce begins to thicken. Serve sauce over medium salmon.

BALSAMIC GLAZED SALMON

Steps:

• Preheat the oven to 400 degrees.
• Line a baking dish with foil and coat with cooking spray.
• Season both sides of the salmon with a pinch of salt and pepper. Place the salmon in the baking dish.
• In a small non-stick sauce pan over low heat saute the garlic and the olive oil about 30 seconds until fragrant. Add the vinegar, honey and dijon to the pan and turn up to medium. Stir well and continue to stir occasionally. Allow the sauce to cook for 3-5 minutes or until it turns into a thick glaze. Season with the rest of the salt and pepper to taste.
• Brush the top of the salmon with the sauce.
• Cook for 5 minutes. Remove from the over and brush the sauce on the salmon again.
• Return the salmon to the oven for another 5-10 minutes or until it starts to flake. The thicker your piece of salmon the longer the cooking time.
• Serve immediately.

BALSAMIC GLAZED CRACKED PEPPER SALMON - CLEAN EATING

Steps:

• Heat oil in a large skillet over medium-high heat. Season both sides of salmon with salt and cracked pepper. Add salmon to skillet and cook 1 to 2 minutes per side, until golden brown.
• Meanwhile, in a small bowl, whisk together vinegar and honey. Add vinegar mixture to skillet and simmer until fish is fork-tender and liquid reduces and thickens, about 5 minutes. For a thicker, reduced sauce, simmer for 5 to 10 additional minutes.

BALSAMIC GLAZED SALMON AND ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 400 degrees F.
• Line baking sheet with aluminum foil. Toss carrots, parsnips, leeks, 1 teaspoon of Italian seasoning, 2 tablespoons of olive oil, salt and pepper to taste directly on to your lined baking sheet. Spread out to a single layer of vegetables. Bake for 10 minutes.
• In the meantime, rub each of your salmon fillets in olive oil, salt and pepper and the remaining 1 teaspoon of Sicilian Spice Seasoning (or Italian spice blend) Remove your roasted vegetables out of the oven and make 4 spaces between the vegetable for your salmon fillets. Place your salmon fillets on to the pan with the semi-roasted toot vegetables and place back in the oven for 7 minutes.
• While your salmon is baking, make your balsamic glaze for the top of the salmon.
• If using quality medium thick REAL balsamic vinegar, use a small sauce pan and heat up 1 tablespoon of oil and garlic slices and saute until aromatic. Remove sauce pan from heat and add 1/3 cup of quality balsamic and stir. Set aside
• If using the regular run of the mill grocery store industrial grade balsamic, you will need reduce 2/3 cup of balsamic vinegar in a pan for about 15 minutes until it starts to coat the back of the spoon and then add a tablespoon of EVOO and garlic to the pan. Set aside.
• Assess your salmon to see if starting to flake with a fork. Your salmon fillets will take between 10 to 15 minutes to cook depending on thick your salmon fillets are. About 2 minutes before you are ready to pull your salmon fillets out of the oven drizzle the balsamic glaze over the salmon and return back to the oven.
• Once your salmon flakes easily with a fork, remove your sheet pan from the oven. Garnish with fresh herbs if desired and Enjoy!

SHEET PAN BALSAMIC SALMON

Steps:

• Preheat oven to 425° F.
• On a parchment paper lined sheet pan, toss tomatoes, green beans, garlic, 3 tbsp oil, and salt & pepper to taste. Roast for 15 minutes.
• Whisk together 1 tablespoon oil, balsamic vinegar, honey and mustard in a small saucepan. Bring to a boil, then reduce heat and simmer for 7-10 minutes, stirring frequently, until the mixture thickens.
• Drizzle 1 tbsp oil on the salmon fillets, sprinkle with salt & pepper, and lightly brush on the glaze.
• Once the vegetables have roasted for 15 minutes, push them to the side and place the salmon fillets on the sheet pan. If using keta, bake 5-10 minutes until the salmon is just cooked through. If using coho, king or sockeye, bake 10-15 minutes.
• Transfer the salmon and vegetables to serving dishes or plates, drizzle with reserved balsamic glaze and season with salt & pepper if desired. Top with chopped parsley. Sarah's Pro-Tip: The sheet pan needs to be large enough for everything to fit in a single layer. If the vegetables get too crowded, divide this recipe onto two pans. Beverage Pairing: Serve this sheet pan balsamic salmon with a chilled glass of chardonnay.