Salmon is such a delicious fish, I hate drowning it in sauce, which is why a glaze caught my eye!
As with everything I cook, you should feel free to substitute suitable ingredients to suit your taste and what is in your cupboard.
For some reason when I decided to cook salmon, it hadn’t occurred to me that I would need some kind of vegetable to go with it (seriously, sometimes I do worry about my brain sometimes), so the rice was put together very quickly, literally using the remnants of my salad tray…
Balsamic Glazed Salmon (serves 2-4) Ready in 25 minutes.
For the salmon glaze you’ll need:
- 3 cloves garlic, minced
- 1 tablespoon white wine
- 1 tablespoon honey
- 50ml balsamic vinegar
- 2 tablespoons Dijon mustard
- salt and freshly ground black pepper to taste
- 1 tablespoon chopped fresh oregano
- 1 salmon fillet per person
Start by preheating your oven to 200 C / Gas mark 6.
Heat a splash of olive oil in a frying pan over medium heat; add garlic and cook until soft, about 2 minutes.
Mix in the white wine, honey, balsamic vinegar, mustard, salt and pepper.
Simmer for about 2 minutes, or until slightly thickened.
Take off the heat and add oregano.
Put the salmon fillets onto a baking tray and brush them with the glaze.
Bake for 10 minutes (this will vary depending on the number and size of the salmon fillets – so it’s best to keep an eye on them), or until the flesh flakes easily with a fork.
While the salmon was in the oven, I cooked up some rice…
This is a super quick way of doing rice. Yes I know it’s “cheating” to use microwaveable rice, but it’s healthier than chips and is ready in two minutes. It’s also very easy to customise with whatever you have to hand.
In my fridge was a red pepper, spring onions and mushrooms. So this is what I chopped up and fried in my trusty wok. (this took around five minutes but will depend on the veg you use)
Just before the veg was ready, I added the rice and gave it a good stir (as well as adding some black pepper)
If everything has gone to plan, the rice will be ready at the same time as the salmon.
So, all that is left to do is brush the fillets with the rest of the glaze and serve (this is exactly the kind of dish that the fish slice was invented for by the way!)
I added a little extra glaze to my salmon, which is why it doesn’t look very photogenic… but it tastes delicious!
Why is your favourite way of preparing Salmon? Have you used a glaze before?
