Mónica Mateos

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Balsamic Glazed Salmon

Name: Balsamic Glazed Salmon
Prep time: 40 min
Cook time: 40 min
Yield: 4
Cuisine: Internacional
Ingredients: 1/4 cups olive oil; 4 fresh salmon, in portions of 200 g each; 1/2 cups asparagus, cut in 3; 1/2 cups carrot, cut into canes; 1/2 cups bell pepper, cut into canes; 1 pinch salt; 1 pinch black pepper; 1 tablespoon butter, for balsamic reduction; 1 tablespoon garlic, finely chopped, for balsamic reduction; 1 tablespoon ginger, finely chopped, for balsamic reduction; 3 tablespoons honey, for balsamic reduction; 1 cup balsamic vinegar, for balsamic reduction; 1/4 cups sugar, for balsamic reduction; 1 tablespoon old mustard, for balsamic reduction; 2 tablespoons onion stem chambray, finely chopped

10 mins

30 mins

Low

4.75

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Mónica Mateos

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Prepare this easy recipe of salmon with crispy vegetables, in a bittersweet reduction of balsamic with honey and old-fashioned mustard, with a bit of finely chopped onion. This dish is ideal to serve a complete meal in just a few minutes.

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Ingredients

4 portions

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1/4 cups olive oil
4 fresh salmon, in portions of 200 g each
1/2 cups asparagus, cut in 3
1/2 cups carrot, cut into canes
1/2 cups bell pepper, cut into canes
1 pinch salt
1 pinch black pepper
1 tablespoon butter, for balsamic reduction
1 tablespoon garlic, finely chopped, for balsamic reduction
1 tablespoon ginger, finely chopped, for balsamic reduction
3 tablespoons honey, for balsamic reduction
1 cup balsamic vinegar, for balsamic reduction
1/4 cups sugar, for balsamic reduction
1 tablespoon old mustard, for balsamic reduction
2 tablespoons onion stem chambray, finely chopped

Preparation

Cook the salmon fillets in a frying pan at medium heat with olive oil, salt and pepper. Add the vegetables and cook for another 10 minutes. Remove the salmon and finish cooking the vegetables for 5 more minutes.

For the balsamic glaze: in a sauce pan, heat the butter and add the balsamic vinegar, garlic, ginger, old fashioned mustard, sugar and honey. Season with salt and pepper and cook for 15 minutes or until thickened.

Serve warm with the balsamic glaze and chopped green shallots on top. Enjoy.