Seared Salmon with Balsamic Glaze
From Gourmet Magazine, November, 2000.
This is easy to make and tastes fantastic - a great dish for two.
One caveat -- like a lot of seafood dishes, this one kind
of smells up the kitchen, and not in a good way. When we
make it, we use an electric hot plate on the back deck. Someday,
when we get a gas grill to complement our charcoal one, we'll
use that instead.
Ingredients
- 1/4 cup balsamic vinegar
- 1/4 cup water
- 1.5 tablespoons lemon juice
- 1.5 tablespoons light brown sugar
- 4 6-oz salmon fillets
- 2 teaspoons oil
- salt & pepper
Directions
Stir together first four ingredients. Pat the salmon dry and season
with salt & pepper. Heat the oil in skillet over moderately high heat
until hot but not smoking. Increase heat to high and sear salmon,
pink side down until well-browned, about 4 minutes.
Turn fish over and sear until just cooked through, 3-4 minutes more
(this assumes a pretty thick fillet. If you have a thin one, four
minutes total will do).
Transfer salmon to plates and add vinegar mixture to the skillet.
Turn it down and simmer, stirring, until thickended and reduced to about
1/3 cup, about 2 minutes.
Spoon glaze over the salmon.
Comments
Don't skimp on the glaze -- it's good stuff.
Also, we do this on a burner outside, because it kind of stinks up the
kitchen otherwise.
Jim Plank
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