Pan Seared Salmon With Fresh Fig And Balsamic Reduction Recipes

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SEARED SALMON WITH BALSAMIC SAUCE



Seared Salmon with Balsamic Sauce image

A friend gave me this quick and easy approach to salmon. It has a mildly sweet sauce and is such a hit that I've passed it to other fish fans. -Trish Horton, Colorado Springs, Colorado.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 salmon fillets (4 ounces each)
1/2 teaspoon salt
2 teaspoons canola oil
1/4 cup water
1/4 cup balsamic vinegar
4 teaspoons lemon juice
4 teaspoons brown sugar
Coarsely ground pepper

Steps:

  • Sprinkle salmon with salt. In a large nonstick skillet, heat oil over medium heat. Place salmon in skillet, skin side up; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side. Remove from pan; keep warm., In same skillet, combine water, vinegar, lemon juice and brown sugar. Bring to a boil; cook until liquid is reduced to about 1/3 cup, stirring occasionally. Serve salmon with sauce; sprinkle with pepper.

Nutrition Facts : Calories 231 calories, Fat 13g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 353mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

BALSAMIC-GLAZED SALMON



Balsamic-Glazed Salmon image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

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.

PAN SEARED SALMON I



Pan Seared Salmon I image

Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon.

Provided by Noreen421

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 20m

Yield 4

Number Of Ingredients 6

4 (6 ounce) fillets salmon
2 tablespoons olive oil
2 tablespoons capers
⅛ teaspoon salt
⅛ teaspoon ground black pepper
4 slices lemon

Steps:

  • Preheat a large heavy skillet over medium heat for 3 minutes.
  • Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
  • Transfer salmon to individual plates, and garnish with lemon slices.

Nutrition Facts : Calories 371 calories, Carbohydrate 1.7 g, Cholesterol 99.1 mg, Fat 25.1 g, Fiber 0.8 g, Protein 33.7 g, SaturatedFat 4.6 g, Sodium 299.8 mg

SEARED SALMON WITH BALSAMIC GLAZE



Seared Salmon With Balsamic Glaze image

I saw this on Sara's Secrets and couldn't wait to try it! The sauce brings out the sweetness in the fish. Enjoy!

Provided by Sharon123

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup balsamic vinegar
1/4 cup water
1 1/2 tablespoons fresh lemon juice
1 tablespoon brown sugar, packed plus
1 teaspoon brown sugar, packed
4 salmon fillets, skin on (center cut)
salt & freshly ground black pepper
2 teaspoons olive oil

Steps:

  • Stir together balsamic vinegar, water, lemon juice, and brown sugar in a small bowl.
  • Pat salmon dry and season with salt and pepper.
  • Heat oil in a 12-inch nonstick skillet over medium high heat, not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes.
  • Turn fish over and sear until just cooked through, 3 to 4 minutes more.
  • Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam).
  • Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes.
  • Spoon glaze over salmon.
  • Serve and enjoy!

Nutrition Facts : Calories 456.5, Fat 16.3, SaturatedFat 2.9, Cholesterol 146.3, Sodium 244, Carbohydrate 7.6, Sugar 7, Protein 65.3

SEARED SALMON WITH BALSAMIC GLAZE



Seared Salmon with Balsamic Glaze image

Along with tuna and swordfish, salmon is considered a "red meat" of the fish world, and it can stand up to strong flavors like balsamic vinegar. Here we reduce the vinegar to a glaze, tempering the sharpness of the acid. The tangy sauce that results bring out the sweetness of the crisp-crusted salmon.

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1/4 cup balsamic vinegar
1/4 cup water
1 1/2 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon packed light brown sugar
4 (6-ounce) center-cut pieces salmon fillet with skin
Salt and freshly ground black pepper
2 teaspoons vegetable oil

Steps:

  • Stir together vinegar, water, lemon juice, and brown sugar in a small bowl. Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat but not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more. Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes. Spoon glaze over salmon.

ROASTED SALMON WITH CARAMELIZED ONIONS AND FIGS



Roasted Salmon With Caramelized Onions and Figs image

Make and share this Roasted Salmon With Caramelized Onions and Figs recipe from Food.com.

Provided by Sharon123

Categories     Low Cholesterol

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 lb yellow onion, halved and thinly sliced to measure 4 cups
salt
6 ounces figs, stemmed and halved
1/2 cup red wine or 1/2 cup white wine
1/2 cup chicken broth or 1/2 cup vegetable broth
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
fresh ground black pepper
1 -1 1/3 lb salmon fillet, skinned and cut into 4 portions
chopped parsley

Steps:

  • Swirl olive oil in bottom of medium nonstick skillet.
  • Add onions and sprinkle with 1/2 teaspoon salt.
  • Cover and cook over medium-low heat, stirring occasionally, until onions are soft, about 10 minutes.
  • Remove cover and cook, stirring often, until onions are golden, 15 to 20 minutes.
  • Stir in figs, wine, broth, vinegar and fresh rosemary.
  • Increase heat to high and simmer until sauce thickens, about 5 minutes.
  • Add salt and pepper to taste.
  • Keep warm.
  • Preheat oven to 450 degrees.
  • Sprinkle salmon with salt and pepper to taste.
  • Place on lightly oiled heavy baking sheet.
  • Roast for 7 to 10 minutes or until fish flakes.
  • Sprinkle salmon with parsley.
  • Serve over fig sauce.
  • This recipe can be doubled or tripled.

SEARED SALMON WITH BALSAMIC GLAZE



Seared Salmon with Balsamic Glaze image

Categories     Fish     Quick & Easy     Vinegar     Lemon     Salmon     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

1/4 cup balsamic vinegar
1/4 cup water
1 1/2 tablespoons fresh lemon juice
4 teaspoons packed light brown sugar
4 (6-ounce) center-cut salmon fillets
2 teaspoons vegetable oil

Steps:

  • Stir together vinegar, water, lemon juice, and brown sugar.
  • Pat salmon dry and season with salt and pepper.
  • Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Increase heat to high and sear salmon, skin sides up, until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more.
  • Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes.
  • Spoon glaze over salmon.

PAN-SEARED SALMON WITH FRESH FIG AND BALSAMIC REDUCTION



Pan-Seared Salmon with Fresh Fig and Balsamic Reduction image

Salmon is pan-seared with a few spices and then placed over pasta. The pasta and salmon are then smothered in the fig and balsamic reduction.

Provided by LuLuinthekitchen

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 30m

Yield 2

Number Of Ingredients 10

1 cup rotini pasta
2 tablespoons salted butter
1 cup chopped fresh figs
½ cup balsamic vinegar
½ cup chicken stock
1 tablespoon honey
1 tablespoon chopped fresh thyme
2 (5 ounce) salmon fillets
salt and ground black pepper to taste
1 tablespoon salted butter

Steps:

  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and keep warm.
  • While the pasta is cooking, melt 2 tablespoons butter in a skillet over medium heat. Add figs and saute in melted butter until browned, 3 to 5 minutes. Add balsamic vinegar, chicken stock, honey, and thyme; bring to a simmer. Simmer until sauce begins to thicken, about 3 minutes. Lower heat and keep warm.
  • Meanwhile, season salmon with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat. Add salmon and sear both sides in the hot skillet. Reduce heat to medium and cook until fish flakes easily with a fork, about 7 minutes.
  • Divide pasta between two plates. Top with salmon fillets and pour equal amounts of reduction over each dish.

Nutrition Facts : Calories 650.1 calories, Carbohydrate 65.6 g, Cholesterol 109.8 mg, Fat 26.7 g, Fiber 3.9 g, Protein 37.6 g, SaturatedFat 13 g, Sodium 228.7 mg, Sugar 32.2 g

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