BALSAMIC-GLAZED SALMON
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
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 AND ROSEMARY GRILLED SALMON
This is a quick and easy way to grill salmon. It's wonderful served with Baked Asparagus with Balsamic Butter Sauce and boiled new potatoes!
Provided by ElizabethKnicely
Categories Toddler Friendly
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate.
- Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.
Nutrition Facts : Calories 240, Fat 15.1, SaturatedFat 2.3, Cholesterol 51.6, Sodium 85.5, Carbohydrate 2, Fiber 0.1, Sugar 1, Protein 23.1
ROSEMARY-BALSAMIC SALMON
Quick and easy. Serve with grilled asparagus drizzled with balsamic vinegar and boiled new potatoes.
Provided by DrGaellon
Categories Kosher
Time 1h13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place salmon in a non-reactive dish.
- Whisk together remaining ingredients and pour over salmon.
- Cover with plastic wrap and refrigerate 30-60 minutes.
- Remove salmon from marinade and shake off excess. Discard marinade.
- Broil 4" from heat source, or place on preheated outdoor grill at medium-high.
- Cook until fish is barely opaque in the center, 3-4 minutes per side.
Nutrition Facts : Calories 179.9, Fat 8.9, SaturatedFat 1.3, Cholesterol 58.3, Sodium 75.6, Carbohydrate 1.6, Fiber 0.1, Sugar 0.4, Protein 22.5
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