Earl Cooks Seared Salmon with Balsamic Glaze

Salmon Fillet with Balsamic Glaze on a bed of Quinoa & Rice

As I have previously mentioned, we have recently started eating more Salmon and have loved it. I also recently bought some Balsamic Vinegar of Modena at Trader Joe's. Trader Joe's is an interesting place to shop and I look forward to going there. They are almost 100% private label product, but it is some of the highest quality available AND at a moderate price. Their olive oil is very high quality and now I find their Balsamic Vinegar to be the same. I also found a great price on some Salmon fillets a day or two ago and need to try a new recipe. There are many recipes available for salmon with a balsamic glaze, so after looking at them, I decided to use them as a bit of a guide and go my own way. Going my own way is not always successful, but this was, and I can judge that by "Turkey's" response...she loved it!

Let me start by saying that If I am cooking FROZEN salmon, which I do from time to time, I just follow their instructions on the package, which usually involves baking it. Fresh, skin on fillets, however, I want to pan sear. I want to control the cooking and seasoning completely. Also, we are not big side dish eaters for nightly meals. A little vegetable or starch to fill us up, something quick, is all we usually go for. Tonight, I decided to try something I had never tried, Quinoa, which I mixed with long grain white rice & butter.

Ingredients

—for the fish

• 2 salmon fillets, skin on, 4 to 5 oz. each

—for the balsamic glaze

• Balsamic Vinegar 1/4 cup
• Lemon Juice from 1 lemon 1-2 TBLS
• Brown Sugar 2 TBLS
• Water 1/4 cup
• Fresh Ground Black Pepper and Salt
• EVOO (Extra Virgin Olive Oil). Enough to coat skillet bottom, about 2 TBLS

Instructions

• Remove Salmon from the refrigerator and any wrapping. Dry surface with paper towels
• Salt & Pepper both sides of fillets.
• Mix Liquid Ingredients & Brown sugar together, stirring well until all are combined.
• Heat oil in the skillet on medium-high until shimmering.
• Reduce heat to Medium and add fillets skin side UP
• Cook for 3 minutes or so, and flip so skin is down, cooking for another 2 or 3 minutes, depending on the thickness of your fillets
• Drizzle glaze on the fillets and allow to cook 1 minute more.
• Ad more glaze to plate
• Serve and devour!

Results

Great. I prepared a small side with Quinoa & Rice and placed my fillet on top. My wife used the glaze to flavor her Quinoa & Rice too!