Ingredients
½cupbalsamic vinegar
¼cupwhite wine,or low sodium chicken broth
2tbsphoney
1tbspdijon mustard
1sprigrosemary,about 7-inches
1clovesgarlic,minced
6ozsalmon fillets,(4 fillets) skinless or skin on
salt and black pepper,freshly ground
2tspolive oil
rosemary,or parsley, finely minced for garnish, optional
Preparation
Allow salmon to rest for 10 to 15 minutes at room temperature. Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, dijon mustard, rosemary and the garlic.
Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat for 10 to 15 minutes until the sauce has thickened and reduced to about ⅓ cup, stirring occasionally.
Remove from heat and pour through a fine strainer into a heat proof dish. Set aside.
Season both sides of salmon with salt and pepper. Heat oil in a 12-inch non-stick skillet over medium-high heat.
Add salmon fillets and cook without moving for 3 to 4 minutes until salmon has nicely browned on bottom. Carefully flip salmon to opposite side and continue to cook for 2 to 3 minutes longer until salmon has cooked through.
Serve warm drizzling each fillet with balsamic rosemary glaze. Garnish with finely minced rosemary or parsley if desired.
