Balsamic Glazed Salmon with Oakleaf Lettuce and Citrus Honey Dressing

 

Life around our house can get crazy. Sure, we are a work at home family but with 3 teen age kids, two dogs and oodles of side projects or activities, we can all be fairly overloaded with “stuff” to do. Nothing destresses me from all the hustle and bustle more than spending time in the kitchen. I have never looked at cooking as a  chore,  but more as a pleasurable means to an end. Hacking away at veggies and other food as you cook can be quite therapeutic indeed!

 

Nevertheless, there are days when our schedule is so overloaded the idea of a decent meal is left to the mercy of dinning out or throwing together something quick with what ever is on hand. Not ever meal can be an iron chef affair with multi-course offerings and lengthy prep times. A quick salmon recipe with a nice, healthy salad is often times our go-to meal when we are left with little spare time or energy.  Nothing beats quick, easy and healthy.

Here is a quick and easy twist on a tasty Salmon dish-

 

serves 4

prep time: 15 minutes

Ingredients:

Balsamic Glazed Salmon with Oakleaf Lettuce and Citrus Honey Dressing

4 (6-ounce) center-cut salmon fillets

1/4 cup Balsamic Vinegar

2 Tblspoons Rice Wine Vinegar

1 Tblspoon Organic Honey

1 Tblspoon Toasted Sesame Seeds

1 Teaspoon Sesame Oil

Salt and Pepper to taste

Preparation:

Stir together balsamic, vinegar, honey, and sesame oil.

Pat salmon dry and season with salt and pepper.

Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Increase heat to high and sear salmon, skin sides up, until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more.

Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes.

Spoon glaze over salmon.

Citrus Honey Dressing

Ingredients:

¼ cup Orange Marmalade

2 Tablspoons Rice Wine Vinegar

1 Tablspoon Honey

1 Tablspoon Fresh Orange Juice

1 teaspoon Sesame Oil

½ teaspoon Maple Syrup

1 orange

Salt to taste

Preparation:

Combine marmalade, vinegar, honey, orange juice, sesame oil and maple syrup in a small bowl. Whisk together until well combined. Can be made in advanced and refrigerated. Rewhisk before serving. Serve salad with fresh orange sections.

Wine Suggestion:

2009 Chateau Ste. Michelle Reisling

http://www.ste-michelle.com/wines/columbiaValley/release/12

Riesling is a chameleon of a grape, able to produce world class wines that range from bone dry to unctuously sweet. Germany is most closely associated with Riesling, where all styles are made and the range of flavors runs the gamut from steely and crisp with crunchy mineral-driven flavors to fresh lime, apple and peach flavored expressions – even rich honied, candied fruit tones in the great dessert wines.

Read more: http://www.snooth.com/wine/chateau-saint-michelle-riesling-columbia-valley/#ixzz1EGCHR4Qa