Seared Salmon With Balsamic Sauce Recipes

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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

SALMON WITH STRAWBERRIES, BALSAMIC AND BASIL



Salmon with Strawberries, Balsamic and Basil image

A quick, delicious, and seasonal salmon entree with crispy seared salmon and an unexpected, flavorful strawberry balsamic sauce with fresh basil garnish.

Provided by Tori Avey

Categories     Main Course

Time 25m

Number Of Ingredients 9

1 lb fresh strawberries, (hulled and diced)
1 1/2 tbsp balsamic vinegar ((a good quality vinegar works best here - cherry or fig flavored balsamic is particularly nice))
1/4 tsp salt, (heaping, or more to taste)
1/2 tsp lemon zest
1/8 tsp black pepper, (or more to taste)
10 large fresh basil leaves
4 boneless salmon fillets, (skin off or skin on)
2 tbsp olive oil
Salt and pepper

Steps:

  • The strawberry relish for this recipe is very easy to make, and can be made up to 1 hour ahead. First, stem the strawberries and chop them into small pieces. Place them into a bowl, then stir in the balsamic vinegar, salt, black pepper, and fresh lemon zest. Let the mixture sit for at least 30 minutes, stirring every 10 minutes or so, until the juices thicken and the berry flavor is sweeter and more vibrant. **
  • Let the salmon come to room temperature - it will cook more evenly. I usually let the salmon sit at room temperature for about 30 minutes while the strawberries macerate. Preheat oven to 425 degrees F. Season fillets generously with salt and pepper.
  • Heat skillet over medium high for 3-4 minutes until drops of water sizzle on the surface. Pour 2 tbsp olive oil into the skillet and swirl around to evenly coat the entire surface. Oil may begin to smoke lightly after a moment or two.Gently place salmon fillets into the skillet, up to 4 at a time (depending on the size of your skillet), making sure not to crowd the pan and that no fillets are touching. If using skin-on fillets, the skin side should be facing upward.
  • Turn the burner up to high. Let the salmon sear for 2-3 minutes until a golden brown crust begins forms on the bottom edge of the meat. You can see the crust forming where the fish touches the pan - you shouldn't need to move it. Once you see that, there is no need to lift the fillets. The crust will continue developing in the oven. The less you disturb it, the better.Do not turn the fillets. Transfer hot skillet to the preheated oven. Let the salmon continue roasting in the oven for another 6-10 minutes. Cook time will depend on the thickness of the fillets and desired doneness. Some like salmon a little on the rare side. I like it fully cooked and flaking, but still moist. For a fillet that is 1-inch at its thickest point, It will usually take around 7-8 minutes in the oven. You may cut into the thickest part of one fillet with a sharp knife to check for doneness.When the salmon is done to your liking, use an oven mitt to carefully remove the skillet from the oven. Use caution, the skillet will be very hot.
  • Remove the fillets from the pan carefully with tongs or a fish spatula and plate them crust-side up. If you're not serving the fillets immediately, you may want to take them out of the oven a little less-than-done, then leave them in the hot skillet to finish cooking before you serve.
  • Give the macerated berries a stir and taste. If you've used ripe berries, the relish should be sweet yet tart, with a nice balance provided by the salt, pepper, and lemon zest. A touch of sugar can be added if your berries were not in season and less-than-sweet. If the relish seems overly sweet, stir in a bit more salt, wait a minute or two, then stir again. Adjust seasoning to taste, if desired.
  • Chiffonade the fresh basil. First, gather ten large leaves together in a stack and squeeze between your fingers, with the biggest leaf on the bottom of the stack.
  • Roll the basil leaves tightly lengthwise, like a cigar.
  • Slice through the roll crosswise with a sharp knife to create long, thin shreds of basil. Discard stem ends of leaves.
  • Spoon fresh berry relish over the seared salmon fillets, topped by equal amounts of fresh basil garnish. Serve immediately.

Nutrition Facts : Calories 345 kcal, Protein 35 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 94 mg, Sodium 368 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

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.

SALMON SEARED ON BACON WITH BALSAMIC VINEGAR, HONEY & ROSEMARY



Salmon Seared on Bacon with Balsamic Vinegar, Honey & Rosemary image

For this dish, you want the skin on the salmon to crisp up like the bacon on the other side. The fish should be scaled-if it's not, ask your seafood seller to do it for you.

Provided by Leslie Pendleton

Categories     Main Course

Yield 4

Number Of Ingredients 6

1/4 cup balsamic vinegar
1 Tbs. honey
1/2 tsp. finely chopped fresh rosemary
2 slices bacon
Four 6-oz. skin-on, scaled, center-cut salmon fillets
Kosher salt and freshly ground black pepper

Steps:

  • In a liquid measuring cup, combine the vinegar, honey, rosemary, and 2 Tbs. water.
  • Cut the bacon slices in half crosswise. Lay a slice on the flesh side of each piece of salmon and arrange the salmon, bacon side down, in a 12-inch heavy-duty nonstick skillet. Sprinkle the salmon skin with salt and pepper.
  • Set the skillet over medium-high heat and cook until the bacon is golden and crisp, 4 to 5 minutes from when it begins to sizzle. Turn the salmon and continue to cook until the skin is crisp and the salmon is just cooked through, 4 to 5 minutes more.
  • Take the skillet off the heat and transfer the salmon to a platter. Pour off the fat and return the skillet to medium-high heat. Stir the vinegar mixture well and add it to the skillet. Simmer until slightly thickened, 1 to 2 minutes. Pour over the salmon and serve.

Nutrition Facts : ServingSize 4, Calories 320 kcal, Fat 120 kcal, SaturatedFat 2.5 g, TransFat 14 g, Carbohydrate 7 g, Protein 40 g, Cholesterol 110 mg, Sodium 440 mg, UnsaturatedFat 9.5 g

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

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

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.

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.

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