Balsamic Rosemary Glaze
- 1/2 cup balsamic vinegar
- 1/4 cup white wine or low-sodium chicken broth
- 2 Tbsp honey
- 1 Tbsp dijon mustard
- 1 rosemary sprig (about 7-inches)
- 1 cloves garlic minced
- 4 (6 oz) salmon fillets skinless or skin on
- Salt and freshly ground black pepper
- 2 tsp olive oil divided
- Finely minced rosemary or parsley, for garnish (optional)
- Allow salmon to rest 10 – 15 minutes at room temperature. Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, dijon mustard, rosemary and the garlic.
- Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened and reduced to about 1/3 cup, about 10 – 15 minutes, stirring occasionally.
- Remove from heat and pour through a fine strainer into a heat proof dish. Set aside.
- Season both sides of salmon with salt and pepper. Heat oil in a 12-inch non-stick skillet over medium-high heat.
- Add salmon fillets and cook, without moving until salmon has nicely browned on bottom, about 3 – 4 minutes. Carefully flip salmon to opposite side and continue to cook 2 – 3 minutes longer until salmon has cooked through.
- Serve warm drizzling each fillet with balsamic rosemary glaze. Garnish with finely minced rosemary or parsley if desired