Rosemary and Balsamic Glazed Salmon

img_4888Welp… 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!

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Rosemary and Balsamic Glazed Salmon

Yields 4 portions
 
Ingredients:
  • 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
 
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Preheat oven to 375°F. Place salmon fillets on a greased sheet pan and lightly season with salt and pepper. In a small saucepan over medium-high heat, heat olive oil until shimmering. Add in the garlic and rosemary and sauté for 15 seconds. Stir in the dijon mustard, honey, and optional red chili flakes. Add in the balsamic vinegar and bring to a boil.  Once the vinegar reaches a boil, turn the heat down to medium and simmer the vinegar. Don’t forget to turn on your kitchen fan! The vinegar will give off strong fumes as it cooks. Continue to simmer the balsamic vinegar mixture (stirring constantly to avoid burning) until it reduces in quantity to about ¾ – 1 cup (about 7-10 minutes). The glaze should be slightly thick and syrupy (the mixture with thicken as it cools). Let the glaze cool for 5 minutes. Once cooled, coat the top of each salmon fillet with glaze. Place the glazed salmon fillets in the oven and roast for 7-9 minutes, or until the internal temperature reaches 139°F. 
 
*Note: Since it isn’t currently salmon season, don’t be afraid to use frozen salmon for this recipe! 
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