Balsamic Rosemary Glaze
1/2 cup OLEA's Traditional Dark Balsamic Vinegar
1/4 cup white wine or low-sodium chicken broth
2 Tbsp honey
1 Tbsp dijon mustard
1 rosemary sprig (about 7-inches)
1 cloves garlic minced
4 (6 oz) salmon fillets skinless or skin on
Salt and freshly ground black pepper
2 tsp OLEA's Rosemary Fused Olive Oil
Allow salmon to rest 10 - 15 minutes at room temperature. Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, dijon mustard, 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 about 1/3 cup, about 10 - 15 minutes, stirring occasionally.
Remove from heat and pour through a fine strainer into a heat proof dish. Set aside.
Season both sides of salmon with salt and pepper. Heat oil in a 12-inch non-stick skillet over medium-high heat.
Add salmon fillets and cook, without moving until salmon has nicely browned on bottom, about 3 - 4 minutes. Carefully flip salmon to opposite side and continue to cook 2 - 3 minutes longer until salmon has cooked through.
Serve warm drizzling each fillet with balsamic rosemary glaze. Garnish with finely minced rosemary or parsley if desired.
Recipe From Cooking Classy