Balsamic Glazed Salmon Dijon Broccoli Recipes

BALSAMIC-GLAZED SALMON FILLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
• Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
• Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
• Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

BALSAMIC-GLAZED SALMON

Steps:

• For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.
• For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.
• For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.
• Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.

BALSAMIC GLAZED SALMON & DIJON BROCCOLI

Steps:

• Preheat oven to 425°F (220°C).
• In a large bowl, whisk together oil, vinegar, Dijon paprika, salt and pepper. Add broccoli and toss to coat.
• Transfer to a prepared baking sheet, lined and sprayed with cooking spray.
• Roast 20-25 minutes. (You can add balsamic prune salmon to cook in the same oven after 5-10 minutes, if desired.)
• Finish with a squeeze of lemon juice, garnish with parsley, and serve!
• Preheat oven to 425°F (220°C).
• Add rough chopped prunes to a saucepan and add enough water to cover them. Bring to a boil over high heat, then reduce to a simmer and cook 6-8 minutes, until plump.
• Drain prunes in a sieve and transfer to a blender with balsamic vinegar, orange juice, and garlic. Blend until smooth, adding water as needed to adjust texture.
• Add desired salmon filets* to a prepared sheet pan and brush with prune glaze to cover. Sprinkle with salt, pepper, and sesame seeds.
• (Option: you can also use this prune glaze as a marinade! Add glaze into a bag or flat dish, then add salmon so flesh is coated in the glaze. Allow to set for 30 minutes in the fridge.)
• Bake 15 minutes (alongside your veggies, if desired), until salmon flakes easily with a fork.
• Add green onion or chives to garnish, serve with roasted veggies, and enjoy!

SALMON WITH BROWN SUGAR GLAZE

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
• Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.
• Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.