Look no further—you’ve just found the first, last and only way you’ll ever want to fix salmon again. The sweet and tangy flavors blend beautifully in this easy-to-remember recipe. —Mary Lou Timpson, Centennial Park, AZ
- 1/2 cup balsamic vinegar
- 2 tablespoons white wine or chicken broth
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 5 garlic cloves, minced
- 1 tablespoon olive oil
- 8 salmon fillets (6 ounces each)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon minced fresh oregano
- Combine the first six ingredients in a small saucepan. Bring to a boil; cook and stir for 4-5 minutes or until thickened.
- Place salmon skin side down on a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with salt and pepper. Spoon glaze over salmon; top with oregano.
- Bake, uncovered, at 400° for 12-15 minutes or until fish flakes easily with a fork. Yield: 8 servings.
Originally published as Salmon with Balsamic-Honey Glaze in Simple & Delicious April/May 2013, p17
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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