Balsamic Vinegar Glazed Salmon

You can certainly rely on me for salmon recipes. It feels like I have a new one each month. This was inspired by an old magazine recipe I had pulled out years ago. It makes me think of the roasted carrots I made because of the glaze. I had the same problem of smelling it repeatedly and getting vinegar fumes up my nose. Ugh. You would think I could remember not to do that!

 

This is a healthy meal that is easy to put together. It is perfect for keeping some fish in your diet during the winter, and for watching your figure as you prepare for heavy holiday meals. (Or recover from last month’s holiday food.)

If you have some leftovers, or even if you want to eat it this way for dinner, I found that having a little pasta (lightly tossed with just a bit of olive oil) and Parmesan cheese paired really well with it.

Directions for Balsamic Vinegar Glazed Salmon

  • 3 cloves garlic, minced
  • 1 Tablespoon olive oil
  • 1/4 cup balsamic vinegar
  • 4 teaspoons Dijon mustard
  • 1 Tablespoon white wine
  • 1 Tablespoon honey
  • 1/2 teaspoon salmon seasoning (or another seasoning substitute)
  • Salt and pepper
  • 3/4 pound salmon
  • 1 teaspoon dried oregano

Preheat the oven to 400 degrees and prepare a baking dish for the salmon (I recommend using foil for cleanup). In a small saucepan, heat the oil and garlic.

 

Saute for a few minutes until the garlic is lightly browned. Stir in the vinegar, mustard, white wine, salt, pepper, salmon seasoning, and honey.

 

Bring to a boil, then reduce the heat and allow to simmer for a few minutes (uncovered) until it thickens some.

 

Place the salmon in the baking dish. Pour the sauce evenly over the top and then sprinkle with the oregano.

 

Bake for about 15 minutes until the salmon flakes easily.

 

Directions for Balsamic Vinegar Glazed Salmon without pictures

  • 3 cloves garlic, minced
  • 1 Tablespoon olive oil
  • 1/4 cup balsamic vinegar
  • 4 teaspoons Dijon mustard
  • 1 Tablespoon white wine
  • 1 Tablespoon honey
  • 1/2 teaspoon salmon seasoning (or another seasoning substitute)
  • Salt and pepper
  • 3/4 pound salmon
  • 1 teaspoon dried oregano

Preheat the oven to 400 degrees and prepare a baking dish for the salmon (I recommend using foil for cleanup). In a small saucepan, heat the oil and garlic. Saute for a few minutes until the garlic is lightly browned. Stir in the vinegar, mustard, white wine, salt, pepper, salmon seasoning, and honey. Bring to a boil, then reduce the heat and allow to simmer for a few minutes (uncovered) until it thickens some. Place the salmon in the baking dish. Pour the sauce evenly over the top and then sprinkle with the oregano. Bake for about 15 minutes until the salmon flakes easily.

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