I love Salmon! I think it’s the only fish you can’t really ruin. It’s tasty, not to smelly and thick enough to be called a meal 🙂
I think that the combination of Salmon and mashed potatoes is the ultimate combination but of course it’s also good on rice or even with only salad, depends on how you make it. So this time (like in many different instances in the past) I wanted to make my life easier 🙂 by not having to make sauce and cook it and then cook or bake the salmon in it. I wanted something fast and different. I saw this TV show once where the chef pan fried chicken in balsamic sauce and he said that it tastes really good, so I decided to try it on Salmon, why not? after all, what are the odds that I’ll ruin the salmon? Having said that, the end result was very successful. A keeper for sure.
I, obviously, served it on a bed of Potatoes and Sweet Potatoes mash. It turned out amazing!
- 7 Salmon Fillets
- 1 tbsp Olive Oil
- 6 Garlic Cloves - Finely chopped
- ⅔ cup Balsamic Vinegar
- 3 tbsp Water
- 4 tbsp Mustard
- 2-3 tbsp Honey
- ½ tsp salt + ½ tsp pepper
- Dry Basil - For sprinkling
- Preheat oven to 425F (220C)
- Cover baking pan with foil and brush with vegetable oil (or oil spray it)
- In a small saucepan, over medium heat, pour the olive oil and chopped garlic. Mix until golden and soften a bit - about 1 minute.
- Add the vinegar, mustard, water, honey, salt and pepper into the saucepan, mix and let boil. Once boils lower heat to minimum and simmer for about 5 minutes until sauce is thickened a bit. Remove from heat and set aside.
- Place Salmon pieces on the foil layered baking pan and brush every piece with the sauce. You can use a tbsp and just pour about 2 tbsp on each piece and spread a bit to cover each piece. Finally, sprinkle with dry basil and place in oven.
- Bake for about 20 minutes until salmon flakes easily when you touch it with a fork.