Balsamic Glazed Salmon

 

Contributed to Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere by Taelor Feinberg, The Oil and Vinegar Cellar.

This recipe offers a wonderful balance between savory, sweet, and tart flavors. Best yet, it’s easy, healthy, and delicious!

Prep time: 20 minutes

Cook time: 8-12 minutes

Serves: 2

2 salmon fillets (about 4 oz. each)

1/4 teaspoon salt

1/2 teaspoon fresh ground black pepper

1 teaspoon dried rosemary

2 tablespoons good quality aged balsamic vinegar (Cinnamon Peach 18-year Aged Balsamic Vinegar recommended)

2 teaspoons brown sugar

Preheat oven to 350°F. Pat the salmon fillets dry with a paper towel. Rub the salt, pepper, and rosemary over the salmon. Let sit for 10 minutes. Place the fillets on a baking sheet and bake for 6-8 minutes.

Combine the balsamic vinegar and brown sugar in a small bowl, stirring to mix.

Remove salmon from the oven and change the oven setting to broil. Brush the balsamic brown sugar mixture on the top of the salmon. Broil for 3 minutes, allowing the mixture to crisp. The salmon is done when it can be easily flaked with a fork.

Serve with fresh salad greens or sautéed asparagus.

Recipe Tip

Try adding a pinch of ground cinnamon to the rub to give it an extra boost of spice.

Wine Pairing Suggestion:

Ryan Patrick Vineyards Rosé