I had this recipe saved as a favourite on my allrecipes.com phone app for the longest time, just waiting for the perfect opportunity and occasion to splash out. That occasion presented itself this weekend, and it was off to the Sydney Fish Market to pick up the juiciest piece of salmon we could find!
2 teaspoons olive oil
4 cloves of garlic
1 tablespoon of white wine
1 tablespoon of honey
100mls balsamic vinegar
2 teaspoons Dijon mustard
Salt and freshly ground black pepper to taste
1 tablespoon of fresh oregano
6 Salmon fillets (approx 100-140g each) with skin on
Obviously we got 2 pieces at about 300g each.
It’s summarised as “A glaze featureing balsamic vinegar, garlic, honey, white wine, and Dijon mustard makes baked salmon filets extraordinary.”
1. Pre-heat your oven to 200C. Line a baking tray with baking paper.
2. Heat olive oil in a small saucepan over a medium heat; add garlic and cook until soft, about 3 minutes. Mix in the white wine, honey, balsamic vinegar, mustard, salt and pepper. Simmer uncovered for about 3 minutes or until slightly thickened. Take off the heat and add the oregano.
3. Arrange the salmon fillets skin side down on the prepared baking tray. Brush the fillets with Balsamic Glaze.
4. Bake in the pre-heated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush the fillets with remaining glaze. Use an egg slice to transfer fillets to a serving platter, leaving the skin behind on the tray.
As you can see, I paired it with the current favourite of beans, asparagus & prosciutto. To drink we had a Pendfolds bin 128 2008 shiraz. (We were celebrating after all!)
I cannot fully describe to you how wondrous this dish is! It seemed seriously restaurant quality, and I kept having to remind myself that I had done it! Highly recommended!