Something about salmon just seems so fancy. I dunno, maybe it’s the silent L.
I love that salmon is so healthy! I can eat a second helping of it and not feel so guilty. And it really does have a “fancy” quality to it. Maybe I just feel that way because it’s a little more expensive at restaurants and in grocery stores. I typically buy tilapia, which is like the cheap bologna of the fish world, so salmon is a step up 🙂
This recipe was good, but definitely not my fave. The balsamic vinegar was way too strong and vinegary. It need something (but I don’t know what) added to it for the glaze to not be so bitter. Also, the recipe says to cook it at 450 for 15 minutes, but I felt like that was a little too long. You may want to adjust the cooking time. However, in spite of the balsamic vinegar being overwhelming, it was still good. I put less glaze on my second piece, and it was much better. Plus, if you’re a huge fan of that balsamic flavor, you may really enjoy it that way.
Balsamic Glazed Salmon
4 salmon fillets
1 t chopped fresh rosemary
Salt & pepper to taste
1 t olive oil
1/2 c balsamic vinegar
Preheat oven to 450 degrees F.
Line a baking pan with foil; coat foil with cooking spray. Place fillets, skin side down, on foil.
Brush oil onto fillets. Sprinkle evenly with rosemary, salt, and pepper.
Bake 15 min or until fish is done.
While fish cooks, in a small pan bring vinegar to a low boil. Cook uncovered for 15 min or until vinegar is reduced to 4 T. Drizzle vinegar reduction evenly over fillets.