Salmon witha Balsamic Glaze

Baked Salmon with Balsamic Glaze Served on a wreath of Greens

Serves 8

This is one of my go to recipes especially if I am trying to impress some one the presentation alone will knock your socks off. I always serve on a wreath of spinach or field greens with the vegetable as a garnish. This time we made carrots because it was easy, however, I have served it with fresh uncooked vegetables too. Like sliced cucumbers and cherry tomatoes or even marinated artichoke hearts it all depends on my mood. However, I always serve it with  Mashed Yukon Gold Potatoes.

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Baked Salmon Ingredients:

1 Whole salmon split and boned with head and fin removed

3 lemons thinly sliced

3 tablespoons dry dill weed or fresh ( If using fresh reduce to 1 1/2 tablespoons

6 tablespoons olive oil for drizzling on both sides of fish.

Salt & Pepper to taste.

 

Balsamic Glaze Ingredients:

1 cup 10 year aged Balsamic Vinegar

1/3 cup white sugar

Wreath

Any Vegetables That will show color ( Carrots, Cherry tomatoes, Cucumbers, etc...)

Organic Baby Spinach

Equipment:

Aluminum foil or Parchment paper 2 sheets length of fish plus a couple of inches on each side

1 Large Baking sheet

1 small  all clad frying Pan

1 rubber spatula

Line a large baking sheet with Aluminum foil or Parchment paper, Drizzle olive oil on both sides and place skin side down on the baking sheet. Next sprinkle with dill weed, salt and pepper, then slice lemons thinly and arrange on top of the salmon to cover completely.

Next the other piece of aluminum foil or Parchment Paper and place directly on top of salmon. Starting clock wise role up sides of the foil or parchment paper forming a pillow. Place in oven at 350 degrees and cook for 45 minutes closed up.

 Next take your knife and rip open the pillow down the center and cook for an additional 10 minutes.

Next Clean vegetables and greens. Set aside until dry.

To start your balsamic glaze. Take the Balsamic Vinegar and the Brown sugar and place in small frying pan cook on super low almost no flame stirring occasionally. When the vinegar pulls away from pan with a rubber spatula you know it is complete.

 

Next Take greens form a wreath and place vegetables all around plate looking like a ornaments arranged around plate. I used cooked carrots this last time. Take Mashed potatoes and place in center of the wreath to one side next cut a piece of salmon lean up against potatoes and     drizzle all over greens and salmon. Serve immediately.

Enjoy!

 Bon Appetit

Sheila Fretz