| Balsamic Glazed Salmon Fillets |
| The Little Fish Company |
| This Week's Special |
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Ingredients
1 1/2 pounds wild king salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 tablespoon chopped fresh oregano
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet
with aluminum foil, and spray with non-stick cooking spray.
2. Coat a small saucepan with non-stick cooking spray. Over medium
heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine,
honey, balsamic vinegar, mustard, and salt and pepper. Simmer,
uncovered, for about 3 minutes, or until slightly thickened.
3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with
balsamic glaze, and sprinkle with oregano.
4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes
easily with a fork. Brush fillets with remaining glaze, and season with salt
and pepper. Use a spatula to transfer fillets to serving platter, leaving the
skin behind on the foil
1 1/2 pounds wild king salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 tablespoon chopped fresh oregano
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet
with aluminum foil, and spray with non-stick cooking spray.
2. Coat a small saucepan with non-stick cooking spray. Over medium
heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine,
honey, balsamic vinegar, mustard, and salt and pepper. Simmer,
uncovered, for about 3 minutes, or until slightly thickened.
3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with
balsamic glaze, and sprinkle with oregano.
4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes
easily with a fork. Brush fillets with remaining glaze, and season with salt
and pepper. Use a spatula to transfer fillets to serving platter, leaving the
skin behind on the foil