Monday, 26 May 2014

Salmon with Honey & Balsamic

As part of my plan to begin to implement a healthier eating habit, i've been experimenting with different healthier options here and there. Feeling a little deprived of fish oil, I went to a trip to find some nice salmon. To my disappointment there was no Tasmanian Salmon to be found but I did get a few nice pieces of the Norwegian variety. I scoured the interent for recipes for my salmon dinner but didn't see anything that I fancied. So I came up with my own. Its really easy and I guess pretty healthy, just a little olive oil and canola spread to begin the cooking process. Be careful not to over-simmer the glaze, I did and it ended up a little too thick for my liking!

  • 2 medium sized salmon pieces
  • 1 1/2 tbsp olive oil
  • 1 tbsp butter/canola spread
  • 1/2 packet of rocket leaf
  • 1/3 C balsamic vinegar
  • 1 1/2 tbsp honey
  • 1 tsp dijon mustard
  • salt
  1. Heat the olive oil in a large pan until it is almost smoking. Whilst you wait, rub sea salt into skin of salmon and leave for a few minutes (this will aid in the crisp factor). 
  2. Once olive is heated, divide and rub the butter into the skin of the salmon. Place skin side down for around 6 minutes (until salmon is almost cooked through, this will ensure a crispy skin). Then flip the salmon and cook for a further 2 minutes to sear the uncooked side.
  3. While your salmon is cooking, mix the balsamic vinegar, honey and mustard in a small saucepan and bring to a simmer over medium heat. As soon as it begins to thicken, turn it off and allow to cool slightly.
  4. Made a bed of rocket using a large serving dish and once the salmon is cooked, gently place it onto the rocket. Drizzle over your balsamic glaze and serve immediately.