Oven-baked salmon with balsamic reduction
Oven-baked Salmon with Balsamic Reduction
2 salmon fillets
1/3 cup balsamic vinegar
1 Tablespoon honey
1 Tablespoon Dijon mustard
2 Tablespoons dry white wine (I used Twigg hard cider. We have no white wine; I drank all the red.)
3-4 cloves finely chopped garlic
Drizzle of olive oil
Salt and pepper to taste
Preheat oven to 400° Fahrenheit. Finely chop or mince garlic cloves. Saute in a skillet with a drizzle of olive oil until garlic is just barely beginning to brown. Add wine (or leave out if you prefer), balsamic vinegar, Dijon mustard and honey. Sprinkle with sea salt and cracked black pepper. Simmer in the pan until liquid is reduced.
While sauce is thickening, cover a baking sheet with aluminum foil. Place salmon fillets on the foil, skin side down.
When sauce is thick, pour over salmon (or use a basting brush).
Place in the oven for 13-15 minutes. The salmon will easily flake apart with a fork when it’s cooked. Gently lift salmon away from the baking sheet with a spatula. If you’re careful, the skin will stick to the pan and pull easily off of the underside of the fillets.
Place on a platter and cut into serving sizes. (Two large fillets fed our family of five.)
I find it odd that my kids love salmon so much.
Hope you do, too — enjoy!