Ingredients
- ● 1/2 cup balsamic vinegar
- ● 1/4 cup white wine
- ● 2 Tbsp. honey
- ● 1 Tbsp. Dijon mustard
- ● 1 Tbsp. chopped fresh rosemary, divided
- ● 1 cloves garlic, finely minced
- ● 4 (6 oz.) salmon fillets
- ● Salt and freshly ground black pepper
- ● 2 tsp canola oil, divided
Preparation
Step 1
1. Allow salmon to rest 10 minutes at room temperature.
2. Cmbine balsamic vinegar, white wine, honey, Dijon mustard, 1/2 Tbsp. of the chopped rosemary and the garlic.
3. Heat mixture over medium/high heat and bring to a boil, then reduce heat and simmer over medium/low heat until sauce has thickened and reduced to 1/3 cup, about 13 15 minutes, stirring occasionally.
4. Remove from heat and pour into a heatproof dish & and allow to cool.
5. Season both sides of salmon with salt and pepper.
6. Heat in skillet over medium-high heat and add 1 tsp of canola oil.
7. Once pan and oil are hot, add salmon fillets and cook, without moving, until salmon has nicely browned on bottom, about 3 5 minutes.
8. Flip salmon to opposite side and continue to cook 3 -5 minutes
9. Serve warm drizzling each fillet with balsamic rosemary glaze and sprinkling tops with remaining 1/2 Tbsp. of rosemary.