Meltingly tender, lightly caramelized and delicately tangy, this salmon with balsamic vinegar transforms a few simple ingredients into a refined Mediterranean-inspired dish. Benso Modena Balsamic Vinegar pairs beautifully with honey, garlic and lemon to create a rich, glossy sauce that perfectly coats the fish. An easy recipe to prepare, ideal for an elegant dinner or a family meal.
Ingredients (Serves 4)
- 4 salmon fillets, about 150 to 180 g each
- 4 tbsp Benso Modena Balsamic Vinegar
- 2 tbspBenso Organic Extra Virgin Olive Oil
- 2 tbsp honey
- 2 garlic cloves, finely chopped
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- A few sprigs of fresh rosemary or thyme
- Sea salt and freshly ground black pepper
- A few lemon wedges, to serve
Method
In a small bowl, combine the balsamic vinegar, honey, mustard, garlic and lemon juice. Stir until you have a smooth sauce, then set aside.
Gently pat the salmon fillets dry with paper towels, then season both sides with salt and pepper. Heat theBenso organic olive oil in a large frying pan over medium-high heat.
Place the salmon fillets in the pan and cook for about 3 to 4 minutes on the first side. Carefully turn them over and continue cooking for 2 minutes.
Reduce the heat slightly and pour the balsamic mixture around the salmon. Simmer for 2 to 4 minutes , regularly spooning the sauce over the fillets. The sauce will gradually reduce and thicken, creating a glossy glaze. Take care not to let it burn so that the delicate character of the balsamic vinegar is preserved.
Remove from the heat as soon as the salmon is still tender in the centre and beautifully glazed. Sprinkle with fresh rosemary or thyme and serve immediately with a few lemon wedges.
What to serve with balsamic salmon?
This salmon pairs perfectly with roasted vegetables, asparagus, baby potatoes or a fresh salad. For a meal full of Mediterranean flavours, you can also serve it with rice, quinoa or a slice of lightly toasted country bread drizzled withBenso Organic Extra Virgin Olive Oil.