Seared Salmon with Balsamic Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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For a complete meal, serve the salmon with steamed broccoli and rice. Adapted from America's Test Kitchen. balsamic vinegar, orange juice, honey, red pepper flakes, sprig rosemary, vegetable oil, salmon fillets, salt and pepper, butter cvt Ingredients:
1/4 cup balsamic vinegar |
1/4 cup orange juice |
2 tablespoons honey |
1/8 teaspoon red pepper flakes |
2 teaspoons vegetable oil |
18 ounces cooked coho salmon, net from 1 1/2 pounds skin-on salmon fillets |
1/2 tsp salt, to taste |
1 pepper to taste |
2 tablespoons butter |
Directions:
1. Whisk vinegar, orange juice, honey, and pepper flakes together in small bowl, then add one 5-inch sprig rosemary.
2. Heat oil in large nonstick skillet over medium-high heat until smoking. Season salmon with salt and pepper and cook skin side up without moving, until well browned, 4 to 5 minutes. Flip fish skin side down and cook until all but very center of fish is opaque, 2 to 3 minutes. Transfer to platter and tent with foil.
3. Wipe out pan with paper towels and lower heat to medium. Carefully pour balsamic mixture into pan (it will splatter). Simmer until thick and syrupy, about 5 minutes. Remove rosemary sprig. Whisk in butter, season sauce with salt and pepper, and pour over salmon.
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