Balsamic Lime Salmon Food

BALSAMIC GLAZED SALMON

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil (avoid parchment paper), then coat with non-stick cooking spray.
• In a small skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant and beginning to brown, about 2 minutes, watching carefully so that it does not burn.
• Add the balsamic vinegar, honey, mustard, salt, and pepper. Whisk and simmer until the mixture thickens; about 4 minutes.
• Place salmon skin-side down on the prepared baking sheet. Brush liberally with the glaze.
• Bake for 5 minutes and then remove from the oven.
• Baste with the glaze, then bake 5 to 10 additional minutes, until the fish flakes easily with a fork and is cooked through.
• Sprinkle with chopped parsley and serve.

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.

SALSA SALMON WITH LIME AND BALSAMIC VINEGAR

Steps:

• Preheat your oven to 400 degrees F. Line a rimmed baking sheet with foil for easy cleanup. Grease the foil with oil spray.
• Rinse the salmon and feel for any bones to remove. Pat the salmon dry with paper towels and place the fish on your baking pan. Lightly season the salmon with salt and pepper.
• In a small mixing bowl, whisk together the salsa, vinegar, 2 teaspoons of lime juice, the chili powder and garlic powder. Taste to see if you need to adjust the seasonings (it will depend on the salsa you used.) Pour the sauce over each piece of fish.
• Bake the salmon for 15-20 minutes, or until the fish flakes easily with a fork. If the salmon is thin, it should only take 15 minutes, but, if you have thicker salmon as shown in the photos, it will likely take 20 minutes.
• While the fish is cooking, rinse and dry the cilantro and pull the leaves off to use as garnish (or leave the sprigs intact). To serve, cut away the skin on the bottom of the fish (if there is any), top the salmon with cilantro, squeeze on some lime juice, and serve with lime wedges.
• Store leftovers in the refrigerator for three days. You also can freeze the leftovers in a plastic freezer bag.

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.

SALMON WITH BALSAMIC-HONEY GLAZE

Steps:

• Combine the first 6 ingredients in a small saucepan. Bring to a boil; cook and stir for 4-5 minutes or until thickened., Place salmon skin side down on a greased 15x10x1-in. baking pan. Sprinkle with salt and pepper. Spoon glaze over salmon; top with oregano., Bake, uncovered, at 400° until fish flakes easily with a fork, 12-15 minutes.

DIJON BALSAMIC SALMON CAKES

Steps:

• Preheat the oven to 400 degrees F.
• Mix together the salmon, mayonnaise, lemon zest, egg, roasted red peppers, 3 tablespoons of the breadcrumbs, 1 tablespoon of the French Style Dijon Balsamic Vinaigrette, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 10 minutes.
• Put the remaining breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 minutes.
• Toss the greens with the remaining vinaigrette in a medium bowl. Season with salt and pepper.
• Divide the salmon cakes among 4 plates (2 per plate). Add a mound of salad to each plate and a lemon wedge.

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 & LIME VINAIGRETTE

Steps:

• Whisk vinegar with agave nectar and lime juice in a bowl. Slowly whisk in oil; add salt and pepper to taste.

GARLIC LIME SALMON

Steps:

• Preheat broiler. In a small bowl, mix the first 5 ingredients. Place salmon fillets on a broiler pan, skin side down. Broil 4-6 in. from heat until fish just begins to flake easily with a fork, 15-20 minutes. Brush frequently with onion mixture during the last 5 minutes of cooking.

BALSAMIC-GLAZED SALMON FILLETS

Steps:

• Preheat oven to 400°F 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.

MAPLE BALSAMIC GLAZED SALMON

Steps:

• In a small saucepan, combine maple syrup, vinegar, lemon juice, mustard, shallot, salt and pepper.
• Heat maple syrup mixture to boiling; reduce heat. Simmer uncovered, about 5 minutes, or until syrupy. Remove from heat ; stir in rosemary.
• Preheat broiler. Place fish on the greased unheated rack of a broiler pan and brush with half of the glaze. Broil 6-7 inches from heat for 5 minutes. Turn fish over; brush with remaining glaze. Broil for 3 to 5 minutes more, or until fish begins to flake when tested with fork.