Ian is not a fan of what he calls “sweet dinner.” (He also doesn’t like “sweet breakfast,” which just means more pastries for me.) I like to incorporate sweet elements into my recipes, but I also try to keep things fairly savory, because I want him to enjoy the things I’ve prepared, too. We recently purchased some high-end olive oil and balsamic vinegar to try; Ian selected a garlic olive oil, and we use it all the time. It’s fantastic! I selected, perhaps a bit unwisely, maple balsamic. I had big plans of drizzling it on a slice of chocolate cake, or a bowl of homemade ice cream, and I still may, but I decided to take some and reduce it a bit to use as a glaze for salmon. We served it with my spicy, nutty quinoa pilaf, which has become a staple dish in our kitchen. Most purveyors of high-end olive oils and balsamic vinegars seem to have a maple balsamic, but if you can’t find it (or can’t afford it!) you can add a few tablespoons of maple syrup to a cup of balsamic.
Maple Balsamic-Glazed Salmon
- 1 c maple balsamic vinegar
- 1 lb salmon fillet
- kosher sea salt and freshly ground black pepper to taste
- 1 tbsp sugar
Preheat oven to 350°F. Place salmon skin side down in a foil-lined baking dish. Drizzle lightly with some of the maple balsamic and season with salt and pepper. Bake approximately 25 minutes or until light in color but still moist. While the salmon is baking, in a sauce pan on the stove top, combine remaining maple balsamic with sugar and simmer at low heat until dissolved and thickened. When salmon has finished baking, serve drizzled with reduced maple balsamic glaze.
Warning: The maple balsamic and the sugar will, if reduced for too long, make balsamic taffy in your sauce pan. This is very tasty, but very hard to clean up!