I was contemplating what to share with you for this edition of weekend fare and remembered that I had some lovely salmon fillets in the freezer. We haven’t shared much in the way of seafood here. Honestly, my family doesn’t eat enough fish. It’s so good for you, it’s a quick meal, and it’s delicious but it’s one of those proteins I don’t think to make very often.
This beautiful salmon was very red – it’s wild caught alaskan salmon. I was a bit disappointed that I overbaked it a little so it wasn’t as moist as I would have liked but we really liked the glaze on these fillets. I served the salmon with roasted potatoes and almond green beans which we really enjoyed!
(adapted from allrecipes.com)
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4 (6 ounce) salmon fillets
4 cloves garlic, minced
1 Tb. white wine
1 Tb. honey
1/3 c. balsamic vinegar
4 tsp. Dijon mustard
salt and pepper to taste
1 Tb. chopped fresh oregano (I had to use dried – fresh would be SO much better!)
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened. Divide in half.
Arrange salmon fillets on the greased, foil-lined baking sheet. Brush fillets with half of the balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.