Warm Balsamic-Glazed Salmon Salad
Serves 4 Splash in a bit of omega-3 into your basic salad with this Warm Balsamic-Glazed Salmon Salad recipe! #STARFineFoods Ingredients: 4 (6-oz.) salmon fillets Salt and freshly ground pepper 6 Tbsp. STAR Extra Virgin Olive Oil 2 cloves garlic, minced 6 Tbsp. STAR Balsamic Vinegar 2 Tbsp. honey 3 tsps. Dijon mustard 4 tsps. chopped fresh tarragon (or 1 1/2 tsps. dried) 8 -10 oz. mixed young greens 1 large avocado, peeled and sliced 2 Tbsp. chopped chives Instructions:Salmon
Preheat oven to 400ºF. Line a baking sheet with foil. Generously season salmon fillets on both sides with salt and pepper and arrange on prepared pan.
In a small saucepan, heat 1 Tbsp. olive oil over medium heat. Add the garlic and sauté 1 minute, stirring. Stir in 4 Tbsp. Balsamic Vinegar, honey, 2 tsps. mustard and 2 tsps. fresh tarragon (or 1 tsp. dried).
Bring to a boil over high heat then reduce heat to a simmer and cook until slightly thickened, about 3 minutes.
Remove glaze from the heat and brush liberally over tops and sides of salmon fillets, leaving some glaze in saucepan to use for basting. Bake about 15 minutes or until fish is almost cooked through (it will finish cooking while standing), basting several times with any remaining glaze from saucepan. Allow fish to stand 5 minutes.
Salad
Meanwhile, in small bowl, whisk together remaining 2 Tbsp. balsamic vinegar, 1 tsp. mustard and tarragon (1 tsp. fresh or 1/2 tsp. dried) Gradually whisk in the remaining olive oil. Season to taste with salt and pepper.Place greens in a large bowl and pour all but 2 Tbsp. dressing over all. Toss to lightly to coat leaves with the dressing. Divide the mixture among 4 plates. Arrange 1/4 of avocado slices over each salad. Using a spatula, carefully place one piece of salmon on top of each salad. Drizzle remaining dressing over salmon and avocado. Sprinkle chives over salmon.
Ingredients
- 4 (6-oz.) salmon fillets
- Salt and freshly ground pepper
- 6 Tbsp. STAR Extra Virgin Olive Oil
- 2 cloves garlic, minced
- 6 Tbsp. STAR Balsamic Vinegar
- 2 Tbsp. honey
- 3 tsps. Dijon mustard
- 4 tsps. chopped fresh tarragon (or 1 1/2 tsps. dried)
- 8 -10 oz. mixed young greens
- 1 large avocado, peeled and sliced
- 2 Tbsp. chopped chives
Instructions
Salmon
Preheat oven to 400ºF. Line a baking sheet with foil. Generously season salmon fillets on both sides with salt and pepper and arrange on prepared pan.
In a small saucepan, heat 1 Tbsp. olive oil over medium heat. Add the garlic and sauté 1 minute, stirring. Stir in 4 Tbsp. Balsamic Vinegar, honey, 2 tsps. mustard and 2 tsps. fresh tarragon (or 1 tsp. dried).
Bring to a boil over high heat then reduce heat to a simmer and cook until slightly thickened, about 3 minutes.
Remove glaze from the heat and brush liberally over tops and sides of salmon fillets, leaving some glaze in saucepan to use for basting. Bake about 15 minutes or until fish is almost cooked through (it will finish cooking while standing), basting several times with any remaining glaze from saucepan. Allow fish to stand 5 minutes.
Salad
Meanwhile, in small bowl, whisk together remaining 2 Tbsp. balsamic vinegar, 1 tsp. mustard and tarragon (1 tsp. fresh or 1/2 tsp. dried) Gradually whisk in the remaining olive oil. Season to taste with salt and pepper.Place greens in a large bowl and pour all but 2 Tbsp. dressing over all. Toss to lightly to coat leaves with the dressing. Divide the mixture among 4 plates. Arrange 1/4 of avocado slices over each salad. Using a spatula, carefully place one piece of salmon on top of each salad. Drizzle remaining dressing over salmon and avocado. Sprinkle chives over salmon.
Salmon
Preheat oven to 400ºF. Line a baking sheet with foil. Generously season salmon fillets on both sides with salt and pepper and arrange on prepared pan.
In a small saucepan, heat 1 Tbsp. olive oil over medium heat. Add the garlic and sauté 1 minute, stirring. Stir in 4 Tbsp. Balsamic Vinegar, honey, 2 tsps. mustard and 2 tsps. fresh tarragon (or 1 tsp. dried).
Bring to a boil over high heat then reduce heat to a simmer and cook until slightly thickened, about 3 minutes.
Remove glaze from the heat and brush liberally over tops and sides of salmon fillets, leaving some glaze in saucepan to use for basting. Bake about 15 minutes or until fish is almost cooked through (it will finish cooking while standing), basting several times with any remaining glaze from saucepan. Allow fish to stand 5 minutes.
Salad
Meanwhile, in small bowl, whisk together remaining 2 Tbsp. balsamic vinegar, 1 tsp. mustard and tarragon (1 tsp. fresh or 1/2 tsp. dried) Gradually whisk in the remaining olive oil. Season to taste with salt and pepper.Place greens in a large bowl and pour all but 2 Tbsp. dressing over all. Toss to lightly to coat leaves with the dressing. Divide the mixture among 4 plates. Arrange 1/4 of avocado slices over each salad. Using a spatula, carefully place one piece of salmon on top of each salad. Drizzle remaining dressing over salmon and avocado. Sprinkle chives over salmon.
Serves: 4
