Pan-Seared Salmon with Balsamic Reduction

Posted

February 26, 2015


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image Crispy Pan Seared Salmon with a Tangy Balsamic Reduction accompanied by a delicious Warm Roasted Brussels Sprouts Salad topped with toasted pecans and creamy goat cheese!
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Method:
Wash salmon fillets with a tsp of vinegar.
Pat dry with paper towel.
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Sprinkle with salt n pepper. Drizzle some olive oil and squeeze some lemon juice and leave for a few minutes. Meanwhile, heat oil in a flat bottom pan, till really hot.
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Place fillets alongside each other taking care to leave some space between each fillet. Overcrowding will prevent the fish from acquiring a good sear.
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Reduce heat to medium and cook for 4 minutes. Flip and cook for another 3-4 minutes on the other side.
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Transfer to serving platter.
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Drizzle liberally with the balsamic reduction…
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Serve warm…
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with salad/ veg side of choice! 🙂

Preparing the Balsamic reduction
Heat 3/4 cup balsamic vinegar on a low simmer.
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Add 1 tbsp honey/maple syrup
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And 1 tsp Dijon Mustard
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Cook on low flame till the mix thickens to a beautiful glaze and starts to coat the back of a spoon.
Transfer to a bowl immediately.
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Please be careful as over cooking might burn the glaze beyond repair!

Recommended side…
Warm Roasted Brussels Sprouts Salad with Balsamic Glaze.

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