Salmon Seared On Bacon With Balsamic Vinegar Honey Rosemary Food

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.

BALSAMIC AND ROSEMARY GRILLED SALMON

Steps:

• Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.

BACON-SEARED SALMON

Steps:

• In a liquid measuring cup, combine the balsamic vinegar, honey, rosemary, and 2 tbs water.
• Cut the bacon slices in half.
• Lay a slice of bacon on the flesh side of each piece of salmon and arrangle he salmon, bacon side down, in a 12 inch heavy-duty nonstick skillet.
• Sprinkle the salmon skin with salt and pepper.
• Set the skillet over medium-high heat and cook until the bacon is glden and crisp about 4 to 5 minutes from when it begins to sizzle.
• Turn the salmon and continue to cook until the skin is crisp and the salmon is cooked through, 4 to 5 minutes.
• Take skillet off heat and transfer the salmon to a platter.
• Pour off the fat and return to medium-high heat.
• Stir the vinegar mixture well and add it to the skillet.
• Simmer until slightly thickened, 1 to 2 minutes. Pour over salmon and serve.

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.

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!

BACON-WRAPPED SALMON

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet liberally with olive oil.
• Place the salmon fillets onto the baking sheet skin-side-down. Sprinkle the fillets with garlic powder, dill, salt, and pepper. Lay the bacon strips over the fillets to cover completely. Do not overlap the bacon strips.
• Bake in the preheated oven until the salmon is no longer translucent in the center, 20 to 25 minutes. Turn the oven on to broil and cook until the bacon has crisped, 1 to 2 minutes.

ROAST SALMON WITH BALSAMIC VINEGAR

Steps:

• Whisk together the brown sugar, balsamic vinegar, olive oil, rosemary, garlic, and pepper in a large bowl. Reserve 1 tablespoon of marinade in a small bowl, and set aside. Add the salmon and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 30 minutes. Remove the salmon from the marinade, and shake off excess. Place salmon in an aluminum foil-lined baking dish, and sprinkle with salt.
• Preheat an oven to 450 degrees F (230 degrees C).
• Roast in the preheated oven until the fish is easily flaked with a fork, about 10 minutes. Brush salmon with the reserved marinade, and return to the oven. Roast until glazed, about 1 minute.