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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Steamed Tofu ~ Beancurd

'Steamed Tofu' ~ Beancurd is always a hot favourite with my family whenever we eat out ...... nutritious and for easy digestion especially with oldies around.  For more information on  'Tofu'   read here.

Angel Food Cake ~ 天使蛋糕

  Angel Food Cake is a meringue based sponge cake with no butter, no oil and no baking powder or any rising agent.  It's aerated texture comes from the beaten egg whites.  This cake is soft, cloud-like, pillowy with a slight tinge of orange and is great to serve as dessert with some whipped cream, berries and in my case I chose grapes. Angel Food Cake ~~  天使蛋糕 Ingredients (A) 100 gm superfine flour  (plain flour also can be used) 90 gm caster sugar    (B)                                                         1.1/4 cups egg whites (approx. from 9 'L' eggs)  90 gm caster sugar  1/4 tsp salt 1.1/2 tsp cream of tartar OR 2.1/2 tsp lemon juice        1/2 tsp vanilla paste or 1 tsp vanilla essence (I used vanilla paste) Method Pour the egg whites into a clean mixing bowl.  (Egg whites should be at room temperature for them to inflate well).  Set aside for about 30 mins. Mix the flour with the caster sugar, sift thrice.  Set aside. Add lemon juice, salt and vanilla paste into t