Print Options:

Balsamic Salmon Dressing

Savor the enticing flavors of our Balsamic Salmon Dressing, featuring a bold and zesty balsamic glaze that elevates both the salmon and your accompanying side salad. This sumptuous creation pairs beautifully with the tender, flaky fish, while the tangy dressing adds a delectable contrast to every bite.
Time
Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins
Servings 4
Calories 391 kcal
Description
Savor the enticing flavors of our Balsamic Salmon Dressing, featuring a bold and zesty balsamic glaze that elevates both the salmon and your accompanying side salad. This sumptuous creation pairs beautifully with the tender, flaky fish, while the tangy dressing adds a delectable contrast to every bite.
Ingredients
    Balsamic Glaze
  • 0.5 cup balsamic vinegar
  • 0.25 cup white wine
  • 2 tbsp honey
  • 1 tbsp dijon mustard
  • 1 garlic clove, chopped or minced
  • Salmon
  • 6 oz salmon fillet, 4 peices
  • 1 olive oil
  • 1 pinch salt and pepper to taste
Instructions
    Balsamic Glaze
  1. Combine vinegar, wine, honey, mustard and the garlic.
  2. Heat mixture over medium heat and bring to a boil
  3. Then reduce heat and simmer until sauce has thickened.
  4. Remove from heat and allow to cool.
  5. Crispy Skin Salmon
  6. Preheat pan
  7. Mix red pepper flakes with olive oil
  8. Coat salmon in oil mix
  9. Cook for 4-6 minutes skin side down
  10. Turn over cook for additional 1 minute
  11. Season both sides with salt and pepper during cooking
  12. Notes
  13. I like to drizzle this over the side salad as well as the salmon
  14. If you do not have Djion mustard try this substitute recipie
  15. Nutritional values will change based on ingredients used
Nutrition Facts

Servings 4


Amount Per Serving
Calories 391kcal
% Daily Value *
Total Fat 20g31%
Saturated Fat 5g25%
Sodium 412mg18%
Total Carbohydrate 15g5%
Sugars 12g
Protein 36g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.