The ingredients sounded like they'd go together:
- 6 5oz salmon fillets
- 4 cloves of garlic, minced
- 1 T white wine
- 1 T honey
- 1/3 cup balsamic vinegar
- 4 t Dijon mustard
- slat & pepper to taste
- 1 T chopped fresh oregano
- Prehead oven to 400 F (200 degrees C). Line a baking sheet with aluminum foil and spray with non-stick cooking spray
- Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about three minutes (I was not stirring fast enough, obviously, my garlic got kind of toasty).
- Mix in white wine, honey, vinegar, mustard and salt and pepper. Simmer, uncovered for about three minutes, or until slightly thickened. (more like 5-7 minutes before it started getting thick)
- Arrange salmon fillets on baking sheet. Brush with glaze, sprinkle with oregano.
- Bake for 10-14 minutes, or until flesh flakes easily. Brush with remaining glaze and season with salt & pepper
I have a few quibbles with this one. The glaze was tasty and tangy, though I didn't taste the Dijon at all. My sweetie found it too sweet, but admitted that the balsamic would be overwhelming without the honey. The oregano didn't really add much. I think it might be better to add it to the glaze itself, let it release its essential oils into the glaze.
The big thing, though? I kept wishing my salmon was chicken. My sweetie agreed that this would work much better on something white-fleshed, either white fish or poultry. So this means we have some plans. One to make this again, sans Dijon, with a much dryer wine (the labels sometimes lie) with some chicken. Two, we may have a guest post from my sweetie coming up as he designs some enhancing flavors for salmon. Stay tuned!
Coming soon--overstuffed quesadillas!
