Balsamic Glazed Salmon
4 skinless salmon fillets
1/4 tsp salt
1/4 tsp pepper
1 tsp canola oil
1/4 cup orange juice
3 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon white vinegar
1/4 tsp red pepper flakes (optional)
1 small sprig of rosemary (or 1/4 tsp dried)
salt and pepper
1. Pat the salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet at medium high heat until it just starts to smoke.
2. Lay the salmon in the skillet and cook until very well browned (a deep amber color is best). Flip the salmon over and continue to cook until the salmon registers 140 degrees (125 degrees if you like it more rare and you trust the quality of your fish) on an instant read thermometer, about 5 minutes. Transfer the salmon to a plate and tent with foil.
3. Wipe out the skillet with a paper towel and return to medium heat. Whisk the orange juice, balsamic vinegar, honey, white vinegar, red pepper flakes and rosemary in a small bowl. Pour into the skillet and simmer for about 5 minutes. The glaze will thicken and become syrupy and will have reduced down to about 1/4 of a cup.
4. Remove the rosemary sprig and season with salt and pepper to taste. Spoon the glaze over the salmon and serve.
**I often make the glaze ahead of time and refrigerate.