Balsamic-Glazed Salmon

Name: Balsamic-Glazed Salmon
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 85 milliliters balsamic vinegar; 4 teaspoons Dijon mustard; 4 garlic cloves, minced; 1 Tbsp honey; 1 teaspoon olive oil; 1 Tbsp minced fresh oregano or 1 teaspoon dried oregano; 0 teaspoons pepper; 680 grams salmon fillets each); 0 teaspoons salt; 1 Tbsp white wine or water

If you have approximately 35 minutes to spend in the kitchen, Balsamic-Glazed Salmon might be a tremendous gluten free, dairy free, paleolithic, and primal recipe to try. This recipe serves 6. This main course has 200 calories, 23g of protein, and 8g of fat per serving. Head to the store and pick up balsamic vinegar, salt, oregano, and a few other things to make it today.

Instructions

Preheat oven to 425°. Line a 15x10x1-in. baking pan with foil; coat foil with cooking spray. Set aside.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Aluminum Foil

Oven

In a small saucepan, saute garlic in oil until tender. Stir in vinegar, mustard, wine, honey, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until slightly thickened. Set aside 2 tablespoons for basting.

Ingredients you will need

Salt And Pepper

Mustard

Vinegar

Garlic

Honey

Wine

Cooking Oil

Equipment you will use

Sauce Pan

Place fillets on prepared pan.

Equipment you will use

Frying Pan

Brush with sauce and sprinkle with oregano.

Ingredients you will need

Oregano

Sauce

Bake, uncovered, 15-18 minutes or until salmon flakes easily with a fork.

Ingredients you will need

Salmon

Equipment you will use

Oven

Brush with reserved sauce before serving.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

85milliliters

balsamic vinegar 4teaspoons

Dijon mustard 4

garlic cloves, minced 1Tbsp

honey 1teaspoon

olive oil 1Tbsp

minced fresh oregano or 1 teaspoon dried oregano 0teaspoons

pepper 680grams

salmon fillets each)0teaspoons

salt 1Tbsp

white wine or water

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Salmon works really well with Pinot Noir, Chardonnay, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Argyle Reserve Pinot Noir with a 4.3 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.

Argyle Reserve Pinot Noir

The Willamette Valley is best known for their rich Pinot Noir and this is one of the biggest and richest ever from Argyle! Take the color and scent of a Guinee rose, add fruit aromas of black cherry and marion berry with spice aromas of turned earth and dark cocoa and you just begin to approach the complexity of this wine. "Ripe and generous, with distinctive violet and rose petal overtones to the cherry and spice flavors, lingering with fine texture. Needs time to settle in. Twenty percent of the wine will be bottled under screw cap. The wine bottled under screw cap scored 92 points. Best from 2007 through 2012."-Wine Spectator