Thursday, August 11, 2011
Balsamic Glazed Salmon
I'm always looking for ways to incorporate herbs I'm growing into what we eat-even if it just a little oregano here or some chives there. Since there is just Hubs and I, this is just for two, but you can easily double or triple it. As usual, I hit up All Recipes for this, but since I'm not really capable of sticking to a recipe...here's my version. I served it with shallot roasted corn.
2 Salmon Fillets (mine were about 4 oz)
3 cloves garlic, minced
1 teaspoon olive oil
3 Tablespoons Balsamic Vinegar
2 teaspoons Honey
2 1/2 teaspoons Dijon Mustard
1 little splash (1 or 2 teaspoons) white wine-if you have it
2 teaspoons fresh oregano, finely chopped ( or just ripped up in little pieces)
Preheat your oven to 400 Degrees. Cook your garlic in the olive oil until soft, add vinegar, honey, mustard and wine (if using). Let it cook down about 3 minutes. Add your oregano. Make two little pouches out of foil, put one piece of salmon in each. Divide your sauce between the two and close it up enough that the sauce doesn't spill out. Pop them in the oven for between 10-15 minutes or until it easily flakes.