Salmon with Balsamic Reduction Sauce

Name: Salmon with Balsamic Reduction Sauce
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 salmon fillets (I prefer skin on); Seasoning of choice for fish; 1 Tbsp olive oil; 1/2 cup balsamic vinegar; 2 tsp Dijon mustard; 2 tsp honey; Lettuce; Green onions diced; Several cherry tomatoes halved

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fenway @Fenway

My wife’s favorite fish was salmon and this balsamic reduction sauce is a great alternative to butter and a nice counter for the strong taste of salmon.

Ingredients

30 minutes

2 servings

2salmon fillets (I prefer skin on)
Seasoning of choice for fish
1 Tbspolive oil
Balsamic Vinegar Reduction
1/2 cupbalsamic vinegar
2 tspDijon mustard
2 tsphoney
Garnish
Lettuce
Green onions diced
Several cherry tomatoes halved

Cooking Instructions

30 minutes

1

Remove fish from refrigerator, season fish and allow to come to room temperature. Preheat oven to 350°F.
2

Make balsamic reduction sauce: combine balsamic vinegar, mustard, and honey in a small pan. Mix and bring to a vigorous boil. Boil for about 10 minutes which will reduce the sauce by half.
3

Baste fish with sauce and hold remaining sauce in reserve.
4

Add 1 Tbsp oil to pan with heat on high. Add fish to hot pan skin side up. Cook 1-2 minutes to quickly sear. Flip fish and cook (skin side down). Cook 2-3 minutes to crisp skin. Place pan in oven to finish cooking the fish. Cook until internal temperature reaches 110°F. About 5-7 minutes.
5

Remove fish from oven to a plate. Baste fish again and rest for 5 minutes. Serve fish on a bed of lettuce and garnish with green onions and cherry tomatoes. Drizzle some sauce over the fish and serve the remaining sauce in a small dish. Enjoy this healthy meal!

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Written by

fenway @Fenway

on February 08, 2022 19:08

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.

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