Kenns Raspberry Balsamic Reduction Food

HOW TO MAKE A BALSAMIC REDUCTION

Steps:

• Place vinegar in a saucepan and bring to a boil. Reduce heat and keep it at a strong simmer until reduced by approximately one-third and mixture coats a spoon.
• Remove from heat and allow to cool (it will thicken as it cools). If it's too thick, add a bit more vinegar, place back over heat and stir until incorporated. If not thick enough, put back on burner until it thickens a bit more.

HOW TO MAKE BALSAMIC GLAZE (BALSAMIC REDUCTION)

Steps:

• Add balsamic vinegar to a small saucepan over medium heat and bring to a gentle boil. (If you want glaze to be sweeter, add Besti or other sweetener that dissolves easily to the saucepan when you add the balsamic vinegar.)
• Reduce heat to medium-low and simmer for about 20 minutes, until volume reduces by half and it coats the back of a spoon. (It will thicken more as it cools.)

RASPBERRY SALMON

Steps:

• Mash the raspberries and vinegar with a fork in a small bowl. Stir in the orange peel, orange juice, honey and wine until combined. Set aside.
• Coat a nonstick skillet with the cooking spray and place over medium heat. Cook the salmon until cooked through, about 4 minutes per side. Set aside.
• Remove the skillet from the heat and carefully wipe away any liquid with a paper towel. Return the skillet to medium heat and add the reserved raspberry mixture. Stirring constantly, cook until just thickened, about 2 minutes.
• Pour the sauce over the salmon and serve with asparagus on the side.

BALSAMIC REDUCTION SAUCE

Steps:

• In a small saucepan, combine vinegar and sugar. Bring to a boil.
• Reduce heat to medium-low, stirring occasionally and simmer 20-30 minutes.
• Remove from heat and let sauce thicken as it cools.