Balsamic Glazed Salmon With Spinach Olives And Golden Raisins Recipes

BALSAMIC-GLAZED SALMON

Balsamic-Glazed Salmon image

Rich in omega-3s, this tender salmon boasts a delicious blend of flavors with just a touch of balsamic vinegar. -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

4 garlic cloves, minced
1 teaspoon olive oil
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
1 tablespoon white wine or water
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon pepper
6 salmon fillets (4 ounces each)
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano

Steps:

Preheat oven to 425°. Line a 15x10x1-in. baking pan with foil; coat foil with cooking spray. Set aside., In a small saucepan, saute garlic in oil until tender. Stir in vinegar, mustard, wine, honey, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until slightly thickened. Set aside 2 tablespoons for basting., Place fillets on prepared pan. Brush with sauce and sprinkle with oregano. Bake, uncovered, 15-18 minutes or until salmon flakes easily with a fork. Brush with reserved sauce before serving.

Nutrition Facts : Calories 243 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 249mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 23g protein.

BALSAMIC-GLAZED SALMON

Balsamic-Glazed Salmon image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

3/4 cup balsamic vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 clove garlic, peeled and smashed or chopped
Four 6-ounce center-cut salmon fillets, skinned
2 tablespoons olive oil
Kosher salt and freshly ground pepper
2 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 cloves garlic, peeled and smashed or chopped
2 1/2 cups frozen shelled edamame (12 ounces), thawed
2 cups sugar snap peas (6 ounces), halved

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.

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