"A glaze featuring balsamic vinegar, garlic, honey, white wine and Dijon mustard makes baked salmon fillets extraordinary." — ISYBEL
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6 (5 ounce)
salt and pepper to taste
chopped fresh oregano
Great recipe. For those who said it should marinate for a few hours -- you can't marinate fish for hours. Max 30 min. You'll partially cook the fish. Fish isn't like meat.
The flavors did not seem to mix well together. Will not try this one again.
Great recipe! I made it exactly as written, except I skipped the white wine because I didn't have any. The amount of the vinegar seemed to be way too much, and I was wondering how this glaze will turn out. While it was simmering, members of my family exclaimed: Something smells bad! I tried, and it didn't taste well either. But I still "took the risk", went on with the "experiment" and finished the meal. I'm glad I did! The fish tasted wonderful, and the recipe is an absolute keeper! Thanks!
I followed the recipe the first time around and thought it was pretty good. When I make it now, I grate and add a little fresh ginger (1/4 to 1/2 tsp.) and a pinch of red pepper flakes to the sauce. I marinate the fish in some of the sauce for 30 minutes. To bake it, I spray wire racks with cooking spray and place them onto a large baking sheet and bake the fish on the racks as directed, basting at least once during the cooking time.
This recipe was outstanding! The glaze was easy to prepare in a small saucepan. I used a long filet instead of individual portions, and after it came out of the oven I folded the foil over it while I finished other things. The flavor permeated the fish beautifully, and left it nice and moist. A definite keeper.
Thank you. I've recently been diagnosed with Meniere's disease and must follow a very low sodium diet. A lot of the recipes I've found taste rather bland. This one is a wonderful exception. I used it with chicken last night and had the first tasty meal I've had in a while. Keeper!
This arrived as a "Daily Dish" recipe on 2/14/08. I made this without changes substituting boneless skinless chicken breasts for salmon, baking it at 375 for around 30 minutes. Like some others, I was worried how this was going to turn out based on the way it smelled on the stovetop. It turned out wonderfully and I will incorporate this into my rotation of sauces. Thanks, Isybel!
We made this after I found the same recipe in my low-carb cook book. The only think they add in it is to add chopped Basil before serving. Fantastic dish!!! Served it with brown rice and garlic sauteed green beans. Will make this again for sure...very easy!
* Percent Daily Values are based on a 2,000 calorie diet.
Balsamic-Glazed Salmon Fillets
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 139
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