Smokey Balsamic Herb Glazed Salmon

One of the great things about living in Farm Country are all the little fairs and festivals celebrating all things of the earth. We adore small country fairs. What I like best are all the cottage industries that get to strut their stuff. We’ve come home with jars of local honey, blends of spices and locally made cheeses. There are the farms dedicated to olives, with all sorts of flavored oils. And balsamic vinegars, made like fine wines. Kiddo and I love to walk among the various booths, sampling their creations, lingering over the flavors and discussing menu ideas. Kiddo truly is my sous chef.

Some of our favorites to sample are the vinegar merchants. Among those, Branch and Vine is top on our list.  They have it all – from the specialty oils to the aged vinegars. Right now, Kiddo and I are playing around with three of their vinegars; Mango, Blackberry and (as featured in this recipe) Hickory. The moment I sampled their Hickory Balsamic Vinegar, I knew it was perfect as a reduction glaze for salmon. And I was right. It is awesome!

Smokey Balsamic Herb Glazed Salmon
Balsamic Glaze
1/2 cup Hickory Balsamic Vinegar
1/4 cup White Wine
2 tablespoon Sage Honey
1 tablespoon Stone Ground Dijon Mustard
1 Rosemary Sprig (about 7-inches)
2 Garlic Cloves
1/4 teaspoon Tarragon

In a medium saucepan combine balsamic vinegar, white wine, honey, and Dijon mustard.

Finely chop fresh Rosemary and add to the pan. Peel and press the garlic directly into the mixture. Sprinkle tarragon over the mixture, stir to blend.

Heat balsamic herb mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened and reduced to about 1/3 cup, stirring occasionally, about 15 minutes.

Remove from heat and pour through a fine strainer into a heat proof dish. Set aside.

Salmon Fillets
4 (6 oz) Salmon Fillets, skinless or skin on
Himalayan Pink Salt, freshly ground to taste
Black Pepper, freshly ground to taste
Meyers Lemon Olive Oil, as needed
Parsley, minced for garnish

Allow salmon to rest at room temperature while the glaze is simmering.

Season both sides of salmon with salt and pepper.

Heat oil in a 12-inch non-stick skillet over medium-high heat. Add just enough oil to coat the bottom of the pan. Give it a good swirl to distribute the oil.

Add salmon fillets and cook, without moving until salmon has nicely browned on bottom, about 3 minutes. Carefully flip salmon over and continue to cook 2 or 3 minutes longer until salmon has cooked through.

While the salmon is cooking, finely mince the parsley for a garnish. Set aside until ready to use.

Plate salmon fillets, drizzle with glaze and garnish with minced parsley.

This salmon is delicious served with an arugula salad.

Inspired by Cooking Classy

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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