The first salmon officially got off the plane in Seattle just a couple of weeks ago. Can’t wait for them to migrate down farther so we can do our own fishing. Fresh Copper River salmon can be really pricy but it’s so worth having the fresh fillets. The flavor of it is night and day better than the farmed Atlantic
salmon. You can tell the difference immediately by looking at the two of them side-by-side. A bright, dark pink in color and a firmer texture.
I love salmon so I don’t like to make recipes that really mask the flavor. This recipe adds a different twist with some simple ingredients that you are sure to have in your pantry.
This is a great way to get a sweet and savory glaze for salmon without adding any brown sugar, honey, maple syrup, or other sugary ingredient. Use a good balsamic vinegar and be sure to check the label. Most good ones will have very limited sugars and carbs. Salmon is considered a powerhouse of nutrients. The trick in most diets is finding ways to serve salmon with sauces and glazes that fit a healthy lifestyle.
This salmon would go wonderfully with some steamed or roasted asparagus.
- 4 salmon fillets
- 1 cup balsamic vinegar
- 2 tsp olive oil
- 1 tsp fresh squeezed lime juice
- salt and pepper to taste
- Heat oven to 450 degrees.
- Evenly season salmon, both sides, with salt and pepper and put in baking dish. Skin side down if the skin is still on.
- Bake in preheated oven, uncovered, about 10 to 15 minutes. Salmon should be solid color throughout.
- As fish is cooking, take out a small saucepan and pour balsamic vinegar in. Place saucepan over medium-high heat and cook, stirring frequently until liquid reduces by about a third. This should take about 10 minutes. The more it reduces, the thicker and sweeter it will get.
- Remove the saucepan from the heat when it is reduced and add the oil, whisking as you add, then add the lime juice, and continue whisking until color gets lighter. Taste and add salt and pepper if desired.
- Spoon the balsamic reduction sauce over the salmon when it comes out of the oven. Serve salmon while still warm.
Photo credit: gkdavie
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