I typically always make my salmon the same way, teriyaki style, but I wanted to switch things up with something that didn't require a lot of ingredients or effort. Behold, Honey Balsamic Salon, adapted from Eating Bird Food, who added red pepper flakes to bring some heat to this dish. The sweetness of the honey balances out the bite of the balsamic, and the tomatoes are something I just decided to add for juiciness!
I cooked this for my dad when I was home last time on vacation and he was quite the fan. My father is a very picky eater, so this dish will be sure to please any palate!
Honey Balsamic Salmon
4 Salmon Filets (defrosted) - mine are cut in half in the picture below
1 Tablespoon Olive Oil
1 Tablespoon Honey (or more to taste)
6 Tablespoons Balsamic Vinegar (or a bit more if you want it more vinegar than sweet)
1 Tomato Diced
Salt and Pepper to taste
1. Heat olive oil in a pan over medium heat. Salt and pepper both sides of your salmon
2. Add your salmon to the skillet and cook on each side until golden brown, 3 minutes each
3. While salmon is cooking, mix together honey and balsamic in a small bowl
4. Add mixture to the skillet and simmer, topping with the diced tomatoes until salmon is fully cooked, it should flake with a fork when ready
- Eating Bird Food says the sauce will reduce and thicken, this never happened for me, it remained a more liquid consistency, but it was still delicious!
- I paired this dish with spinach and quinoa, the sauce tasted great drizzled over my spinach!