Baked Salmon with Balsamic Glaze Served on a wreath of Greens
So I originally posted this in the begining of Cooking Underwriter's existence. I want to say it's the second or 3rd recipe I ever posted. This is one of my go to recipes especially if I am trying to impress some one the presentation alone will knock your socks off. I always serve on a wreath of spinach or field greens with the vegetable as a garnish. This time we made carrots because it was easy, however, I have served it with fresh uncooked vegetables too. Like sliced cucumbers and cherry tomatoes or even marinated artichoke hearts it all depends on my mood. However, I always serve it with Mashed Yukon Gold Potatoes.
Baked Salmon Ingredients:
1 Whole salmon split and boned with head and fin removed
3 lemons thinly sliced
3 tablespoons dry dill weed or fresh ( If using fresh reduce to 1 1/2 tablespoons
6 tablespoons olive oil for drizzling on both sides of fish.
Salt & Pepper to taste.
Balsamic Glaze Ingredients:
1 cup 10 year aged Balsamic Vinegar
1/3 cup Brown sugar
Any Vegetables That will show color ( Carrots, Cherry tomatoes, Cucumbers, etc...)
Organic Baby Spinach
Aluminum foil or Parchment paper 2 sheets length of fish plus a couple of inches on each side
1 Large Baking sheet
1 small frying Pan
1 rubber spatula
Next Clean vegetables and greens. Set aside until dry.
To start your balsamic glaze. Take the Balsamic Vinegar and the Brown sugar and place in small frying pan cook on super low almost no flame stirring occasionally. When the vinegar pulls away from pan with a rubber spatula you know it is complete.