1/4 cup balsamic vinegar
1/4 cup orange juice
2 tablespoons honey
1/8 teaspoon red pepper flakes
2 teaspoons olive oil
4 (6 ounces each) salmon fillets, skin on
Salt and pepper
2 tablespoons unsalted butter
1. Whisk the vinegar, juice, honey, and pepper flakes together in a small bowl or measuring cup. Heat the oil in a 12-inch nonstick skillet over medium-high heat until smoking. Season the salmon with salt and pepper and cook, skin-side up, without moving, until well browned, 4 to 5 minutes. Flip the fish skin-side down and cook until all but the very center of the fish is opaque, 2 to 3 minutes. Transfer to a platter and tent with foil. (If using frozen, ready to cook, pieces of fish, you will need to approximately double all of the cooking times.)
2. Wipe out the pan with paper towels and lower the heat to medium. Carefully pour the balsamic mixture into the pan (it will splatter). Simmer until thick and syrupy, about 2-5 minutes. Whisk in the butter, season the sauce with salt and pepper to taste, and pour over the salmon. Serve.
I love fish but it’s something I was never able to cook until Art started traveling for work. Sure, I could have made two different meals, but that would have been a giant hassle and I’ve always been content to sate my fish craving at restaurants. However, now that Art does travel for work, and Lance is also a lover of fish, I try to get in at least one fish night a week.
I’ve never been too pleased with the “fresh” fish offerings at my grocery store, so I opt for individually flash frozen pieces instead. They’re pretty much perfect and already in the correct portions which makes them even better.
This recipe comes from The Best of America's Test Kitchen 2007 and I was super pleased with the results. The skin got nice and crispy and the balsamic glaze worked perfectly with the flavor of the fish.
Shown here with Creamy Broccoli Pasta.