Seared Salmon with Balsamic Glaze

Name: Seared Salmon with Balsamic Glaze
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1/4 cup balsamic vinegar; 1/4 cup water; 1 1/2 tablespoons fresh lemon juice; 1 tablespoon plus 1 teaspoon packed light brown sugar; 4 (6-ounce) center-cut pieces salmon fillet with skin; Salt and freshly ground black pepper; 2 teaspoons vegetable oil

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Along with tuna and swordfish, salmon is considered a "red meat" of the fish world, and it can stand up to strong flavors like balsamic vinegar. Here we reduce the vinegar to a glaze, tempering the sharpness of the acid. The tangy sauce that results bring out the sweetness of the crisp-crusted salmon.

Level: Easy
Total: 20 min

Prep: 5 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 20 min

Prep: 5 min
Cook: 15 min

Yield: 4 servings

Ingredients

1/4 cup balsamic vinegar

1/4 cup water

1 1/2 tablespoons fresh lemon juice

1 tablespoon plus 1 teaspoon packed light brown sugar

4 (6-ounce) center-cut pieces salmon fillet with skin

Salt and freshly ground black pepper

2 teaspoons vegetable oil

Directions

Stir together vinegar, water, lemon juice, and brown sugar in a small bowl. Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat but not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more. Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes. Spoon glaze over salmon.

Recipe courtesy of The Gourmet Cookbook, Conde Nast Publications, 2004