I even used frozen salmon this time, which isn't always my go-to, but I happened to have it on hand, and this was still a wonderful recipe. My summer weekends have for better or worse - take your pick - become somewhat lazy where food is concerned, and maybe not so much food, but my inability to turn down a gin and tonic! Anyway, I've set myself straight during the weeks, and while that's probably not the prescribed way to live, you only get to do it once. I'm not saying no to too many gin and tonics, in other words.
This spin on baked fish was a great kick of flavor without a big shift in my gym time! I'm just winning all the way around.
2 cloves garlic, minced
3 T. balsamic vinegar
2 tsp. honey
2 tsp. Dijon mustard
½ tsp. kosher salt
black pepper, to taste
2 salmon filets, fresh or defrosted
Preheat oven to 400 degrees, and line a baking sheet with parchment paper or foil. If using foil, spray with cooking spray. Place fish skin down on baking sheet.
In a saucepan, heat olive oil; add garlic & sauté about 2 minutes, being careful not to burn. Add vinegar, honey, mustard, salt, and pepper to garlic. Whisk, and continue to cook over medium heat (stirring constantly) until thickened – about 4 minutes.
Brush glaze on salmon; bake 5 minutes. Remove from oven, and brush with glaze again before baking the remaining 5-10 minutes. Fish should easily flake when it’s done.