Balsamic-Glazed Salmon

You would think that since I have a whole week off that I would be super productive and get a lot of things on my to-do list done… right? Wrong. I mainly slept in and visited family. This is all fine, but now I am really kicking myself for not putting more hours into doing things like: write my research paper, do my taxes, update my posts more often, buy trip insurance…. I have a big list of to-do’s that still remain. I always seem to do this though.

Alas, I made this balsamic-glazed salmon last week, and it was delicious. The best thing about it was that it was really simple and fast to make. So if you like salmon, this is a great go to quick dinner recipe.

Here are the ingredients for the balsamic glaze…

Basically I brought all the above ingredients to a boil in a small saucepan and then reduced the heat to a simmer to let the glaze thicken. The recipe says about 12 minutes, but I kind of just left if on the stove until I was ready to plate everything.

Here are the ingredients for the vegetables that go under the salmon…

I started by heating the olive oil over medium high heat, and then added the shallots, salt and pepper, and sauteed them for about 3 minutes. Then I added my garlic and cooked it in for about a minute.

Finally I added the snap peas and edamame and cooked for about another minute.

Here are the ingredients for the salmon…

While I cooked the veggies and reduced the glaze, I drizzled my salmon with olive oil and then added salt and pepper to both sides.

Then I cooked the salmon in the oven for about 8 minutes at 400 degrees F.

Then I combined it all. Veggies first, Salmon on top, and glaze all over. Delicious.

I could eat this every week. I love these flavors. I got this recipe off of Food Network from Giada’s section.

Balamic-Glazed Salmon
This recipe serves 4.

Ingredients:

Glaze:
✔3/4 cup balsamic vinegar
✔2 tablespoons maple syrup
✔1 tablespoon Dijon mustard
✔1 clove garlic, peeled and smashed or chopped

Salmon:
✔Four 6-ounce center-cut salmon fillets, skinned
✔2 tablespoons olive oil
✔Kosher salt and freshly ground pepper

Vegetables:
✔2 tablespoons olive oil
✔1 large or 2 small shallots, thinly sliced
✔Kosher salt and freshly ground pepper
✔2 cloves garlic, peeled and smashed or chopped
✔2 1/2 cups frozen shelled edamame (12 ounces), thawed
✔2 cups sugar snap peas (6 ounces), halved

Directions:

For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce
the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.
For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet
with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and
season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a
fork, 8 to 10 minutes. Set aside to cool for 10 minutes.
For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4
teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about
30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and
pepper.
Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.

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