Recipe - Blackened Salmon with Balsamic Vinegar Reduction

This is a delicious way to make salmon! We have wild caught, frozen salmon fillets available in our local grocery stores, 4 oz for $1.50 which makes for a light, delicious, inexpensive lunch!

Blackened Salmon with Balsamic Vinegar Reduction

 2 TB Soy Sauce
 2 TB Honey or Brown Sugar
 1 tsp garlic powder (onion powder is just a good!)
 1/4 tsp red pepper flakes (use less if you don't like things hot)
 1 TB lemon juice
 1 TB butter for marinade, plus 1 TB to blacken fish in pan
 splash of balsamic vinegar 
  

• Combine above marinade ingredients in a small sauce pan, and let come to a boil. Remove from heat and marinate thawed salmon for 10 - 30 minutes.
• Heat a non stick pan and add 1 TB of butter. When butter is melted, add fish skin side up to pan and saute on medium heat for 3 minutes. Turn fish and saute for an additional 3-4 minutes, until done to your liking (I like my salmon well done, so adjust according to your taste)
• Meanwhile, return excess marinade to sauce pan and bring to a boil for 2 minutes (this will make it safe after it was in contact with the raw salmon). Keep boiling until the mixture reduces and thickens, about 3-4 minutes.
• Pour the reduction over the salmon and enjoy!   

Printable Version