Weeknight dinners cannot get any simpler or any quicker than this recipe. The flavors are punchy and sweet and it only requires around 30 minutes of active cooking time.
What makes the dish so attractive is the interesting combination of flavors and textures. The salmon is seared with honey and butter to flaky perfection, while the honey-balsamic glaze adds a tangy twist. The parmesan and fresh basil add another dimension to the taste profile of the dish.
Making this is quite simple. After the first time preparing the dish you’ll be able to do it blindfolded. To begin with, season your salmon with salt and pepper to taste. Melt a little butter in a large skillet. Add some honey to the melted butter and stir gently. Pan-sear the salmon for about 6 to 8 minutes on each side, until it is golden and flaky.
Move the salmon only when you need to flip it. If you move it too often you will lose the browning and caramelization that gives this dish such a characteristic flavor. Another reason not to flip it too soon is that it might fall apart if it’s not done. So, be patient and let the salmon cook nicely before flipping it.
To finish off the dish, top the salmon with halved cherry tomatoes, freshly grated parmesan and some chopped basil. Finally, drizzle some balsamic-honey reduction, the signature of this dish. This glaze is delicious and deceptively easy to make. The whole process basically boils down to letting the mixture boil in a pan for a while.
This bruschetta is one of my favorite dishes and it’s one you will keep coming back to again and again. The glaze can be used in a variety of dishes, but it works best with the salmon in this recipe. Following are instructions on how to prepare them.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
– 4 6-ounce salmon fillets
– salt and pepper, to taste (I use about 3/4 teaspoon salt and 1/8 teaspoon pepper)
– 4 tablespoons butter
– 7 tablespoons honey divided
– 1 cup balsamic vinegar
– 1 cup cherry tomatoes cut into halves or quarters
– 1/3 cup fresh basil thinly sliced
– 1/4 cup finely grated parmesan cheese
– cracked black pepper for seasoning
How to prepare
- Bring the balsamic vinegar to boil in a medium-sized saucepan. Let it boil until the liquid is reduced by half, around 10 to 12 minutes. Add about 4 tablespoons of honey, mix well and let simmer for another 3 to 5 minutes, or until the mixture is thick enough to coat the back of a spoon. Transfer to a heatproof dish to cool while you’re preparing the rest of the dish.
- Season the salmon with salt and pepper to taste. In a pan, melt the butter and add 3 tablespoons of honey.
- Put the salmon in the pan and cook on both sides until flakey, around 6 to 8 minutes. Make sure not to move the salmon around too much, as it might fall apart if it’s not cooked yet. Allow it to brown nicely on one side before flipping it.
- Once done, season the salmon with black pepper to taste. Add the cut up cherry tomatoes on top. Sprinkle with some freshly grated parmesan and chopped basil. Enjoy right away!
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