Balsamic Glazed Salmon Pan Seared Food

BALSAMIC GLAZED SALMON (PAN SEARED)

Steps:

• Preheat oven to 425F.
• Add glaze ingredients to a small saucepan and heat over medium-low heat.
• Bring to a boil, then simmer 2-3 minutes, or until glaze turns syrupy and glaze-y. Keep warm.
• Meanwhile, heat about 1 ½ tablespoons olive oil in a medium oven-proof skillet over medium heat.
• Season salmon with salt and pepper on both sides, and add to the hot skillet.
• Cook 2 minutes on each side (will release easily from pan when ready to flip). Should be a golden brown. on the surface.
• Remove from the heat - and place the pan in the preheated oven. Bake 5-8 minutes, or to your liking (will depend on thickness and size of your salmon).
• To serve - place a salmon fillet on each plate and drizzle with balsamic glaze.
• Devour.

BALSAMIC GLAZED SALMON

Steps:

• Allow salmon to rest 10 - 15 minutes at room temperature. Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, dijon mustard, rosemary and the garlic.
• Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened and reduced to about 1/3 cup, about 10 - 15 minutes, stirring occasionally.
• Remove from heat and pour through a fine strainer into a heat proof dish. Set aside.
• Season both sides of salmon with salt and pepper. Heat oil in a 12-inch non-stick skillet over medium-high heat.
• Add salmon fillets and cook, without moving until salmon has nicely browned on bottom, about 3 - 4 minutes. Carefully flip salmon to opposite side and continue to cook 2 - 3 minutes longer until salmon has cooked through.
• Serve warm drizzling each fillet with balsamic rosemary glaze. Garnish with finely minced rosemary or parsley if desired

SEARED SALMON WITH BALSAMIC GLAZE

Steps:

• Stir together balsamic vinegar, water, lemon juice, and brown sugar in a small bowl.
• Pat salmon dry and season with salt and pepper.
• Heat oil in a 12-inch nonstick skillet over medium high heat, not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes.
• Turn fish over and sear until just cooked through, 3 to 4 minutes more.
• Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam).
• Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes.
• Spoon glaze over salmon.
• Serve and enjoy!

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.

SEARED SALMON WITH BALSAMIC GLAZE

Steps:

• Stir together vinegar, water, lemon juice, and brown sugar.
• Pat salmon dry and season with salt and pepper.
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Increase heat to high and sear salmon, skin sides up, until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more.
• Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes.
• Spoon glaze over salmon.

SEARED SALMON WITH BALSAMIC GLAZE

Steps:

• Stir together vinegar, water, lemon juice, and brown sugar in a small bowl. Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat but not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more. Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes. Spoon glaze over salmon.

BALSAMIC-GLAZED SALMON FILLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
• Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
• Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
• Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

BALSAMIC-GLAZED SALMON

Steps:

• Preheat oven to 425°. Line a 15x10x1-in. baking pan with foil; coat foil with cooking spray. Set aside., In a small saucepan, saute garlic in oil until tender. Stir in vinegar, mustard, wine, honey, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until slightly thickened. Set aside 2 tablespoons for basting., Place fillets on prepared pan. Brush with sauce and sprinkle with oregano. Bake, uncovered, 15-18 minutes or until salmon flakes easily with a fork. Brush with reserved sauce before serving.

PAN-SEARED SALMON WITH FRESH FIG AND BALSAMIC REDUCTION

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and keep warm.
• While the pasta is cooking, melt 2 tablespoons butter in a skillet over medium heat. Add figs and saute in melted butter until browned, 3 to 5 minutes. Add balsamic vinegar, chicken stock, honey, and thyme; bring to a simmer. Simmer until sauce begins to thicken, about 3 minutes. Lower heat and keep warm.
• Meanwhile, season salmon with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat. Add salmon and sear both sides in the hot skillet. Reduce heat to medium and cook until fish flakes easily with a fork, about 7 minutes.
• Divide pasta between two plates. Top with salmon fillets and pour equal amounts of reduction over each dish.