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BALSAMIC-GLAZED SALMON




Source of Recipe


Il Bistro at Pike Place Market,


Recipe Introduction


The musky sweet taste of balsamic vinegar pairs well with the fatty flesh of salmon. The balsamic glaze is good on other types of seafood as well, particularly on sablefish or scallops. Round out dinner with garlic smashed potatoes and steamed baby bok choy with bottled oyster sauce.


List of Ingredients







2 tablespoons olive oil
1 1/2 pounds salmon fillet, bones removed, rinsed, drained, patted dry and cut into 4 (6-ounce) pieces
1 clove garlic, chopped
2 plum tomatoes, cored and sliced 1/4-inch thick
2 tablespoons freshly squeezed lemon juice
1/4 cup balsamic vinegar, good quality
1/2 cup seafood or chicken stock
2 tablespoons butter
3 tablespoons basil, chiffonaded (leaves stacked, rolled into a little bundle and sliced several times across the width of bundle)

Recipe






Preheat oven to 425 degrees. Lightly coat a baking dish large enough to hold the salmon fillets without crowding with oil or nonstick cooking spray.

Heat olive oil over medium-high heat in a skillet large enough to hold salmon fillets without crowding. (Alternately, use two skillets or cook salmon in two batches). When oil is hot but not smoking, add salmon fillets flesh side down and cook 3 minutes or until the fish is golden brown outside but still rare inside. Place salmon in reserved baking dish skin side down and place in oven for 8 to 10 minutes, or until fish just turns opaque.

Return skillet to medium-high heat and add garlic, tomatoes, lemon juice, balsamic vinegar and stock. Cook until reduced to 3 or 4 tablespoons, stirring occasionally. Remove from heat and add butter and basil, swirling to blend.

To serve, divide salmon fillets among warmed individual plates and drizzle with glaze.

Serves 4.