Wednesday, April 14, 2010

Fig Balsamic Glazed Salmon

Balsamic vinegar is one of my favorite pantry staples because it can be used in both sweet and savory dishes. I especially love using it for salad dressings and marinades as well. For tonight's dinner, I used a special balsamic vinegar given by my friends, Camille and Kelby. They gave me a lovely bottle of fig balsamic vinegar a couple of weeks ago which I used to make this Fig Balsamic Glazed Salmon...

It wasn't until I hosted a balsamic vinegar tasting awhile back that I really started to learn and appreciate this ingredient. When I received this lovely bottle of fig balsamic vinegar, I knew it would go really well with fish - especially salmon. Taking a recipe I found from AllRecipes, I substituted regular balsamic vinegar with my fig balsamic... and it made for a sweet glaze with a great depth of flavor. If you don't have fig balsamic vinegar, any balsamic vinegar (regular or flavored) will do. I served my salmon over a bed of garlic rice and roasted asparagus and mushrooms, which I drizzled in some reserved glaze before roasting.

Fig Balsamic Glazed Salmon
recipe adapted from AllRecipes

6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup fig balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 tablespoon chopped fresh parsley

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.

Arrange salmon fillets on foil-lined baking sheet. Brush fillets with fig balsamic glaze.


Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.Garnish with parsley.