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Pan-Seared Salmon with Balsamic Reduction

imageCrispy 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!

Method:
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…

Serve warm…

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!

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

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