Balsamic Glazed Salmon
Recommend pairing with a Columbia Valley Sauvignon Blanc
- 1 ½ -2lb fresh sockeye salmon fillet
- 2 tablespoons olive oil
- 4 cloves garlic minced
- ½ cup balsamic vinegar
- ¼ cup honey
- 3 tablespoons Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Chopped fresh basil for garnish
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, then coat with non-stick cooking spray.
In a small skillet, heat the olive oil over medium. Add the garlic and cook until fragrant and beginning to brown, about 2 minutes, watching carefully so that it does not burn. Add the balsamic vinegar, honey, mustard, salt and pepper. Whisk and simmer until the mixture thickens, about 4 minutes.
Place salmon skin-side down on the prepared baking sheet. Brush liberally with the glaze. Bake for 5 minutes, brush again with the glaze, then bake 5 to 10 additional minutes, until the fish flakes easily with a fork and is cooked through. Sprinkle with chopped basil and serve with your favorite rice and vegetable.