The sauce is heavenly, deeply hued, slightly tart, slightly sweet, glaze of pure joy. But truly, there is more to this than just the balsamic vinegar. This glaze also contains white wine, dijon mustard, honey, fresh rosemary and garlic.
- Balsamic Rosemary Glaze
- 1/2 cup balsamic vinegar
- 1/4 cup white wine
- 2 Tbsp honey
- 1 Tbsp dijon mustard
- 1 Tbsp chopped fresh rosemary, divided
- 1 cloves garlic, finely minced
- 4 (6 oz) salmon fillets
- Salt and freshly ground black pepper
- 2 tsp canola oil, divided
Allow salmon to rest 10 minutes at room temperature. Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, dijon mustard, 1/2 Tbsp of the chopped rosemary and the 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 and reduced to 1/3 cup, about 13 - 15 minutes, stirring occasionally. Remove from heat and pour into a heat proof dish (using a rubber spatula to get it all out) and allow to cool.
Season both sides of salmon with salt and pepper. Heat a large non-stick skillet over medium-high heat and add 1 tsp of canola oil. Once pan and oil are hot, add 2 salmon fillets and cook, without moving, until salmon has nicely browned on bottom, about 3 - 5 minutes. Carefully flip salmon to opposite side and continue to cook 3 - 5 minutes longer until bottom is browned and salmon has cooked through. Rest in a warm oven (don't rest it in a hot oven, you don't want to continue to cook it. If you have to skillets I would recommend just using both and cooking all of the salmon at once. Wipe skillet clean, add remaining 1 tsp oil, once hot repeat process with remaining 2 salmon fillets.
Serve warm drizzling each fillet with balsamic rosemary glaze and sprinkling tops with remaining 1/2 Tbsp of rosemary.