Welp… presents have been unwrapped, stockings are empty, and Santa is probably on his way to Hawaii for some much needed r & r. I don’t know about you but I had a great holiday season – lots of fun time with family, friends, and food. I even competed in a little stollen (traditional German Christmas bread) throw down!
Annnnndd then January 2nd hit and it was back to reality. I know I wasn’t the only person dragging their feet back to work yesterday. But I will say that I am very excited to get back to playing in the kitchen! Since my diet for the last month has basically consisted of cookies, candy, and holiday treats I thought I’d start my New Year’s week off with one of my favorite salmon recipes. Rosemary and Balsamic Glazed Salmon is super easy, super healthy, and full of flavor. Pair it with some roasted winter squash and lemony-wilted greens and you have the perfect dinner to start your year off right!
Rosemary and Balsamic Glazed Salmon
- 4-5 oz portions of skinless wild salmon*
- 1 sprig of rosemary, leaves picked off and finely minced
- 3 cloves of garlic, finely minced
- 1 tsp Dijon mustard
- 2 tbsp. honey
- 2 cups of balsamic vinegar
- pinch of red chili flakes, optional
- Salt and pepper to taste
- 2 tsp extra virgin olive oil