- Preparation time
- 10 mins
- Cooking time
- 20 mins
- 4 people
- March 22, 2016
Balsamic vinegar with maple syrup isn’t the most obvious flavor combination, but drizzled over pan-seared salmon fillets and topped off with some well-chosen herbs, it totally works. The vinegar adds brightness and pep, while the maple syrup provides a distinctive sweetness that balances out the “bite.” You could make the recipe without the maple syrup in the glaze, but I’d recommend using it: without the mellowing effect of the sweetness, the taste of the vinegar gets pretty strong.
- 4 salmon filets, 6 oz. each
- 2 tbsp. chives, minced
- 2 tbsp. dill, minced
- 1/3 cup maple syrup
- 3 tbsp. white balsamic vinegar
- Cooking fat
- Lime wedges
- Sea salt and freshly ground black pepper
- Melt some cooking fat in a skillet placed over a medium-high heat.
- Season the fish with sea salt and freshly ground black pepper.
- Cook the fish filets in the skillet, skin side down, for 2 to 3 minutes. Cover and cook for an additional 5 to 6 minutes.
- Add the maple syrup and balsamic vinegar to the skillet and cook for another 2 to 3 minutes, basting the fish continuously with the sauce for the remaining cooking time.
- Sprinkle the minced chives and dill over the filets and serve with lime wedges.