Valentines Salmon Recipes

BALSAMIC GLAZED SALMON

Balsamic Glazed Salmon image

Balsamic Glazed Salmon is easy and impressive! Spread a sweet, tangy honey balsamic glaze over salmon fillets, then bake.

Provided by Erin Clarke / Well Plated

Time 20m

Number Of Ingredients 9

Ingredients

2 salmon fillets ((5 ounces each))
2 teaspoons olive oil
2 cloves garlic (minced)
3 tablespoons balsamic vinegar
2 teaspoons honey
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Chopped fresh parsley (for garnish)

Steps:

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil (avoid parchment paper), then coat with non-stick cooking spray.
In a small skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant and beginning to brown, about 2 minutes, watching carefully so that it does not burn.
Add the balsamic vinegar, honey, mustard, salt, and pepper. Whisk and simmer until the mixture thickens; about 4 minutes.
Place salmon skin-side down on the prepared baking sheet. Brush liberally with the glaze.
Bake for 5 minutes and then remove from the oven.
Baste with the glaze, then bake 5 to 10 additional minutes, until the fish flakes easily with a fork and is cooked through.
Sprinkle with chopped parsley and serve.

Nutrition Facts : ServingSize 1 (of 2), Calories 325 kcal, Carbohydrate 11 g, Protein 34 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 94 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 12 g

AGRODOLCE SALMON

Agrodolce Salmon image

Provided by Katie Lee Biegel

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Olive oil, for greasing
1/3 cup red wine vinegar
2 tablespoons light brown sugar
3 tablespoons honey
2 teaspoons paprika
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
Four 6- to 8-ounce skinless salmon filets, center cut
1 lemon, juiced
2 cups watercress
1/4 cup sliced natural almonds, toasted
1/4 cup fresh mint leaves
2 tablespoons dried currants

Steps:

Arrange the oven racks so that one is in the top third. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and lightly oil.
Combine the red wine vinegar, brown sugar, 2 tablespoons of the honey and 1 1/2 teaspoons of the paprika in a medium saucepan and cook over medium-high heat until simmering, 3 to 4 minutes. Reduce the heat to medium-low and cook until reduced and syrupy, 8 to 10 minutes. Stir in the red pepper flakes. Set the sauce aside.
Combine the remaining 1/2 teaspoon paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Arrange the salmon in a single layer on the prepared baking sheet and season with the paprika mixture. Spoon the sauce over the salmon.
Bake the salmon until it is an opaque light pink and is partially cooked through, about 5 minutes. Remove the salmon from the oven and set the oven to high broil. Baste the salmon with the sauce pooled on the baking sheet. Return the salmon to the oven and broil until the tops start to brown and caramelize, 3 to 5 minutes depending on your broiler.
While the salmon is cooking, whisk together the lemon juice and remaining 1 tablespoon honey in a large bowl. Add the watercress, almonds, mint and currants to the dressing and toss to coat evenly. Serve the salmon warm with the watercress salad.

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