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Baked Salmon w/Peach-Balsamic Glaze

Baked Salmon w/Peach-Balsamic Glaze

Today’s recipe is a blend from Jackie Gifford with Bellindora, that takes your everyday salmon and puts it over the top with a glaze made with Bellindora Peach Balsamic Vinegar, fresh garlic, and Dijon mustard. I then added my spin with a touch of dry white wine and honey that takes ordinary baked salmon fillets to extraordinary. The steps are easy to execute using everyday ingredients, except  the Balsamic. Always use good Balsamic vinegar.

I made this last night and it was a hit, and the best damn salmon I’ve ever made. So give it a try….. 

Optional: Add a few fresh slices of peaches seared or natural to add a touch of sweetness and pretty up the dish.

Ingredients:

6 (5 ounce) salmon fillets
1 tsp olive oil
4 cloves garlic, minced
1/3 cup Bellindora Peach Balsamic Vinegar
1 Tbsp Dijon mustard
1 Tbsp white wine or water
1 Tbsp honey
salt and pepper to taste
2 Tbsp Bellindora Salad Seasoning or you can use dry oregano, or a mix of Italian seasonings.

Optional: top with sliced fresh peaches

 

Gather ingredients first

Gather ingredients first

 

 

 

 

 

 

 

Directions:

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil, and pour about 1 1/2 Tbsp of olive oil and spread all over foil lined sheet pan.

Don't burn garlic as it will leave a bitter taste.

Don’t burn garlic as it will leave a bitter taste.

 

 

 

 

 

 

 

Coat a small saucepan with remaining olive oil. Over medium heat, cook and stir garlic until soft, about 3 minutes.

baked salmon w/peach balsamic glaze

 

 

 

 

 

 

 

Mix in, peach balsamic vinegar, mustard, honey and salt and pepper.

Use a wire whisk and stir continuously uncovered for about 3 minutes, or until slightly thickened. If glaze gets too thick you can add water or a white wine, allow to cool.

 

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Save half of the glaze to brush on salmon when it comes out of the oven.

Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with pepper and Bellindora Salad Seasoning or you can use oregano, or a mix of Italian seasonings.

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Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork.

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Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

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Add fresh or cooked peaches for presentation.

 

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About Clarissa Cordero

Clarissa Cordero grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

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