I made some biscuits for a weekday dinner and I wanted something to go with them. Today, I felt like salmon. Trying to think of something new to do with it, I used some honey and Balsamic Vinegar de Modeno.
Miriam brought me some of the real stuff from Italy, so I have been learning a lot about vinegar in the last few days. Balsamic Vinegar de Modeno is a cheap commercial knock-off of Aceto Balsamico Tradizionale. Now that I have a bottle of the good stuff, I feel freed from using the imitation only sparingly.
Karl’s Honey Balsamic Glazed Salmon
1 lb. salmon filet
1 Tbs. olive oil
1 Tbs. honey
1 Tbs. Balsamic Vinegar de Modeno
1. Rinse and pat the filet dry. Remove any small bones.
2. Lay some foil in a shallow baking pan and lay the filet on it.
Tip: Spray some Pam on the foil.
3. Mix the oil, honey,and vinegar in a small cup and brush it on cut side of the filet.
4. Turn the filet over and brush some of the marinade on the skin.
Tip: Leave the cut side down for at least 10 minutes so the fish can absorb some of the marinade.
5. Turn the filet over—cut side up—and broil for 8-12 minutes, until the thickest part of the filet is cooked through and flakes easily.