One Pan Balsamic Salmon 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.

SHEET PAN BALSAMIC SALMON AND VEGETABLES

Steps:

• To a high-sided medium/large kettle (use one bigger than you think you need), add the 500 ml vinegar, 1/2 cup sugar, and heat over medium to medium-high until mixture boils and can sustain a fast rolling boil.
• Boil for about 15 to 20 minutes, or until reduced by about 80% and has thickened and is syrupy; stir intermittently and keep an eye on it so it doesn't bubble over.
• When the sauce looks like it's about halfway done, taste the sauce, and if it's too vinegary and bitter for you, add part of or all of the remaining sugar. I personally use almost 1 cup. Sauce will thicken up more as it cools. Alternatively, you can use store bought balsamic glaze.
• While making the glaze, preheat oven to 375F (use convection if you have it), line a baking sheet with aluminum foil for easier cleanup (highly recommended), and spray with cooking spray.
• Place the salmon skin-side down on the baking sheet, and nestle the broccoli and portobellos directly around it, evenly spaced, and evenly drizzle with olive oil; set aside until the balsamic glaze is ready.
• Evenly drizzle the salmon with about 1/4 cup balsamic glaze using a small spoon, and drizzle the vegetables with an additional 1/4 cup, or to taste.
• Evenly sprinkle with salt and pepper, to taste.
• Bake for about 8 to to 12 minutes if using 3 to 4 individual salmon filets, or about 12 to 15 minutes if using 1 large salmon filet, or until the salmon is done to your liking, noting it will continue to carryover-cook a bit after you pull it out of the oven; don't overcook is my recommendation.
• If desired, after cooking, evenly drizzle with additional glaze, to taste, and serve immediately.

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

ONE-PAN GARLIC BUTTER SALMON RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a bowl, mix butter, garlic, lemon juice, salt, and pepper.
• Lay salmon fillets on a pan, and evenly distribute the marinade.
• Place broccoli on both sides of the salmon, and drizzle on olive oil, salt, pepper, and parmesan.
• Bake 18 minutes.
• Serve and garnish with parsley.
• Enjoy!

BALSAMIC SALMON SHEET PAN

Steps:

• Preheat your oven to 425 degrees f. and line a large baking sheet with parchment paper.
• In a small bowl, whisk together all the marinade ingredients.
• Lay your salmon fillets onto your prepared baking sheet, skin-side-down. Add the asparagus and sweet pepper as shown.
• Drizzle your marinade equally over the fish and vegetables and gently toss to coat.
• Roast in your preheated oven for 12-15 minutes, or just until flaky.
• Garnish with lemon wedges, sprinkle with freshly chopped parsley and enjoy!

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.

ONE-PAN SALMON WITH ROAST ASPARAGUS

Steps:

• Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
• Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

ONE-PAN BALSAMIC SALMON

Steps:

• Place oil, vinegar and onion in large skillet, sauteeing until onion is transparent.
• Push the onions to the sides of the skillet, and place the salmon filets in- skin side down.
• Spoon the onion sauce over the filets and cook over medium-low heat, covered, about 10 minutes.
• In a small bowl, mix the cracker crumbs and Parmesan cheese, adding garlic powder and cajun seasoning to taste.
• You can also add a couple of drops of olive oil to moisten, if desired.
• Top the salmon with the crumb mix, and spoon any sauce from the skillet over the tops of the crumbed filets.
• Cook about 5-10 more minutes, or until fish flakes easily.