We opted for salmon rather than turkey for Thanksgiving this year and we considered choosing fish again for Christmas before settling on a locally raised ham roast. But as we turn the corner into January and our instincts to eat healthfully kick in full-force, this salmon recipe is one to reach for. You’ll want to choose a sustainably fished salmon variety and a mid-quality balsamic (the kind you can find on your grocery store shelves). Serve with some good rice and a salad of local greens and you’ll be good to go.
- 4 5-ounce skinless salmon filets, preferably wild-caught
- 1 Tbsp. extra-virgin olive oil
- 1/4 tsp. fine sea salt
- 1/4 tsp. finely ground black pepper
- 1 medium lemon
- 1 cup balsamic vinegar (red wine vinegar will also work)
- 1 Tbsp. honey (local if you can get it)
- 4 small garlic cloves, crushed
- 1 Tbsp. fresh rosemary, minced
- Preheat oven to 450 F.
- Rub salmon filets with oil, then sprinkle with salt and pepper. Place on baking sheet. Slice lemon and place slices atop filets. Set aside.
- Whisk together vinegar and honey in a saucepan over medium heat. Cook, stirring occasionally, until mixture begins to bubble (3 to 5 minutes).
- Add garlic and rosemary to saucepan. Cook and stir until mixture begins to boil. Then reduce heat to low and simmer, stirring occasionally until glaze thickens, about 20 minutes.
- Roast salmon for 10 minutes. Check to see that salmon is cooked through. Continue cooking for a few more minutes if needed.
- Remove salmon from oven. Drizzle glaze atop filets. Serve immediately.