INGREDIENTS

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

Salmon

  • 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)

INSTRUCTIONS

  1. 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.
  2. 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.
  3. Remove from heat and pour through a fine strainer into a heat proof dish. Set aside.
  4. Season both sides of salmon with salt and pepper. Heat oil in a 12-inch non-stick skillet over medium-high heat.
  5. 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.
  6. Serve warm drizzling each fillet with balsamic rosemary glaze. Garnish with finely minced rosemary or parsley if desired
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