Skip to main content
logo
Food Advertising by

Balsamic-glazed Salmon


Salmon fillet baked with a glaze of balsamic vinegar, honey and garlic, quick and easy to prepare and what's more, it's just yummy!




Salmon fillet topped with the balsamic glaze pre-baked and after





Healthy and nutritious and here's how to fix it ........

Ingredients
  • 500 gm Salmon fillet - 3 pieces
  • Coral lettuce
  • Cherry Tomato
  • 1 Japanese cucumber - peeled and sliced
  • Salt and freshly ground black pepper
For the glaze
  • 50 ml Balsamic vinegar
  • 1 Tbsp honey or to taste
  • 8 pips of garlic - chopped
  • 1 Tbsp olive oil
Preparation
  1. Rinse the salmon fillet, pat dry with kitchen paper, season with some salt and freshly ground black pepper for about 30 mins.
  2. Cook the chopped garlic with olive oil, add in the balsamic vinegar and honey. Cook till slightly thickened.
  3. Line a baking try with foil, place the salmon fillet and brush with the glaze.
  4. Bake in preheated oven @ 190 deg C for about 18 mins.  After 9 mins. flip over to the other side, add in more glaze and bake for another 9 mins.
  5. Put the fillet under the grill for another 2 mins.
  6. Transfer  the fillet to a serving plate, round it up with a salad of coral lettuce, cucumber and cherry tomato.  Serve any excess sauce in a cup and add on for more flavour, if desired.

Comments

  1. this is so healthy and i love the addition of balsamic vinegar!

    p/s hmm...i dare not take orders fr a talented food blogger herself ;)

    ReplyDelete
  2. The salmon looks simply delicious, Cheah! Wish I can have a slice too! haha.... Hope you're enjoying your day.
    Cheers, Kristy

    ReplyDelete
  3. this looks really good to me!

    ReplyDelete
  4. Your baked salmon looks so delicious...I like to bake fish too instead of frying them. So much cleaner and less oil wasted.

    ReplyDelete
  5. HiCheah, Fresh salmon you have got here!! Its quite hard to get fresh salmon in Ipoh though. Where did you get it from? Btw, it's really a good idea to prepare it using balsamic vinegar. Thanks for sharing :)

    ReplyDelete
  6. Hey Cheah, I just had salmon steak yesterday with wasabi mayo sauce. I would like to try yours when I cook salmon steak again. Looks so delicious :)

    ReplyDelete
  7. petite nyonya
    For a change, I used balsamic vinegar instead of lemon. I'm so, so only, still got plenty to learn from other bloggers!

    Penny
    Thanks for compliment.

    Kristy
    Yes, why not?

    lena, thanks!

    Jeannie
    Totally sokong!

    Weng
    Got it from Jusco. You go early then you'll get good cuts.

    Anncoo
    Mmm... wasabi and mayo will be delicious too but not too much wasabi, otherwise I'll 'cry'!

    ReplyDelete
  8. I am trying to imagine how the salmon fillet taste with the balsamic...it is tickling my taste buds.

    ReplyDelete
  9. Great mind thinks alike. I had salmon too ! Yummy...with balsamic vinegar..my favourite! :)

    ReplyDelete
  10. tigerfish
    Can't really describe how it'll taste but you'll need to try it with your taste buds!

    Elin
    Ya, 'Fools seldom differ'! Ha, Ha!

    ReplyDelete
  11. Hey, we must be thinking of the same food....salmon! I had miso pan fried wild Alaskan salmon for dinner yesterday...very delicious. Yours looks very delicious too. I love balsamic vinegar.

    ReplyDelete
  12. The balsamic adds a nice sweet and sour twist! yumy!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…