Balsamic Glazed Salmon

Hey!

I’ve got something delicious for you if you’re feeling splurge-y

Balsamic glazed salmon.

This was a big favorite for my roommates and me during my 4th year of school.

I don’t even know where the recipe came from…any ideas Erk or Jenn?

All I know is it’s super easy and super delicious.

We’re talking tongue tingly tasty.

Yeah..that good.  Alliteratively good. (groan)

First you’ll need some salmon.

((These guys aren’t winning any beauty contests.  It’s ok, though, they make up for it with they’re amazing personality.))

This particular version featured something awesome:

That, my friends, is Dijon mustard.  From Dijon, France.

Real. Life. Dijon.

((!!!!))

My friend Laura, (that girl who went to France… remember?), brought it back from her semester abroad.

Lucky for me, she doesn’t like mustard. (Thanks, Laura!)

Anyway…if you don’t have real life Dijon it’s really gonna be ok.  That imitation stuff will work just fine 😉

So my fancy pants mustard stopped putting on airs long enough to hang out with balsamic vinegar, white wine, mustard honey and garlic and make some serious magic together.

Their powers combined…plus a sprinkle of oregano…they are

balsamic glaze!!

A bake and an extra drizzle later..you’ve got dinner!

Serve with smashed potatoes, a beer and something green.

Because tomorrow is St. Patrick’s Day…

and green things, potatoes and alcohol are more or less required.

Cheers!

❤ Ellen

Balsamic Glazed Salmon

3 salmon filets
2 cloves garlic, minced
1 1/2 teaspoons white wine
1 1/2 teaspoons honey
2 tablespoons plus 2 teaspoons balsamic vinegar
2 teaspoons Dijon mustard
1 1/2 teaspoons oregano for sprinkling
salt and pepper to taste
oil of choice for saute

1. Preheat the oven to 400 degrees F, line a baking sheet with foil and spray with nonstick cooking spray to prevent sticking

2. Heat oil in a medium sauce pan and saute the minced garlic until soft (about 1-2 minutes)

3. Add wine, honey, vinegar, mustard, salt n’ peppa.  Combine thoroughly, cook until heated through and SLIGHTLY reduced

4. Arrange the filets on the prepared baking sheet.  Brush with the balsamic reduction (reserving some to drizzle later) and sprinkle with oregano

5. Bake 10-14 minutes or until the fish flakes easily with a fork.  You can put them under the broiler for a bit if you want more of a crust

6.  Brush filets with remaining glaze and serve!