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!
Wash salmon fillets with a tsp of vinegar.
Pat dry with paper towel.
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.
Place fillets alongside each other taking care to leave some space between each fillet. Overcrowding will prevent the fish from acquiring a good sear.
Reduce heat to medium and cook for 4 minutes. Flip and cook for another 3-4 minutes on the other side.
Transfer to serving platter.
Drizzle liberally with the balsamic reduction…
with salad/ veg side of choice! 🙂
Preparing the Balsamic reduction…
Heat 3/4 cup balsamic vinegar on a low simmer.
Add 1 tbsp honey/maple syrup
And 1 tsp Dijon Mustard
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.
Please be careful as over cooking might burn the glaze beyond repair!
Warm Roasted Brussels Sprouts Salad with Balsamic Glaze.