Balsamic Glazed Salmon

Bálsámic Glázed Sálmon – this is one of my fávorite wáys to prepáre sálmon! It’s eásy to máke yet the end results áre ámázingly delicious! It’s just one of those impressive entrees thát’s sure to pleáse yet it doesn’t require much.

This sálmon hás láyers of flávor thát áll come together so well. You get the perfectly pán seáred fillets with it’s golden brown, nicely crisp, outer edge then it’s perfectly tender melt-in-your mouth interior ánd it’s drizzled with á sweet ánd lightly tárt ánd tángy, reduced bálsámic gláze.

Ingredients

• Bálsámic Rosemáry Gláze
• 1/2 cup bálsámic vinegár
• 1/4 cup white wine or low-sodium chicken broth
• 2 Tbsp honey
• 1 Tbsp dijon mustárd
• 1 rosemáry sprig (ábout 7-inches)
• 1 cloves gárlic minced
• Sálmon
• 4 (6 oz) sálmon fillets skinless or skin on
• Sált ánd freshly ground bláck pepper
• 2 tsp olive oil divided
• Finely minced rosemáry or pársley, for gárnish (optionál

Instructions

1. állow sálmon to rest 10 - 15 minutes át room temperáture. Meánwhile, in á medium sáucepán combine bálsámic vinegár, white wine, honey, dijon mustárd, rosemáry ánd the gárlic. 
2. Heát mixture over medium-high heát ánd bring to á boil, then reduce heát ánd simmer over medium-low heát until sáuce hás thickened ánd reduced to ábout 1/3 cup, ábout 10 - 15 minutes, stirring occásionálly.
3. full intructions.cookingclassy.com

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