¼ cup balsamic vinegar
2 tablespoons white wine or chicken broth
1 tablespoon honey
½ tablespoon dijon mustard
1 teaspoon chopped fresh rosemary, divided
½ teaspoon garlic clove, finely minced
2 (5 oz) salmon fillets
1 lemon, cut in half
Salt and freshly ground black pepper
2 teaspoons balsamic vinegar
1. Squeeze ½ lemon over salmon and let it rest 10 minutes at room temperature. Meanwhile, in a medium saucepan, combine balsamic vinegar, white wine, honey, dijon mustard, ½ teaspoon rosemary and garlic. Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened, about 5-7 minutes. Stirring occasionally. Remove from heat and set aside.
2. Preheat broiler. Line a baking pan with foil.
3. Add both salmon fillets to the baking pan. Sprinkle each with lots of lemon and drizzle each with 1 teaspoon of balsamic vinegar. Season each piece with a little salt and pepper. Place in broiler and cook until salmon is browned, about 3 minutes. Carefully flip salmon to opposite side and continue to broil for about 3 minutes, until cooked through.
4. Plate each piece of salmon. Drizzle half the warmed glaze over each piece. Sprinkle the top of each with ¼ teaspoon chopped rosemary.
Makes 2 servings
for 1 (5 oz ) serving, includes glaze
1.3g sat fat