Pan Seared Salmon with Citrus Vinegar Glaze

We don’t eat enough fish in our house. Husband and I both enjoy fish but it’s not something I think about cooking very much. The sad reason behind this – we live in an old house and odors like to linger. Two or three days after I cook fish (or Indian) I can still smell it. I refuse to use commercial air fresheners since I find them too strong and some days it’s too cold to open the windows. Fish is rarely at the top of my menus. Husband and I typically have fish at my parent’s house or when we go out to eat.

I was browsing through a cookbook I got on swap.com and I found a fish recipe that I decided I had to make, lingering fish smells or not. I loved the amount of balsamic vinegar that the recipe calls for. I have a soft spot for balsamic vinegar. Also, I was thrilled that I already had most of the ingredients on hand. Salmon isn’t always the cheapest fish so it was nice that the other ingredients are low cost. I did buy frozen salmon since I put this meal at the end of the menu but I would suggest fresh salmon as fresh is best.

The recipe says that it only takes three to four minutes for the glaze to reduce. This was not the case for me or most of the people who reviewed this recipe. I decided to keep the time in the recipe below at what is suggested by Rachael Ray, but please allow yourself a little extra time with the glaze. Every stove and pan is different.

I cooked this for my parents and husband after a five hour drive from my grandparent’s house. With a very upset toddler. In my little Golf. In the back seat. Before husband went on a business trip. I was not in a good place. I rushed the salmon and served it with brown rice (which I love) and peas (which I hate) and I just wasn’t thrilled with the dinner. I almost didn’t post the recipe because I didn’t even finish my dinner. My leftovers are still hanging out in the fridge. But I realized I was taking my bad mood out on the fish. The fish was very good and the glaze was tasty, it was my mood that needed to be thrown out.

I will make this recipe again. Everyone at the table liked it. It was fast, easy and healthy. Surprisingly, my house doesn’t smell like salmon. Rachael Ray very rarely lets me down in the recipe department and this recipe is one that I will happily add to my menu rotation.

Enjoy!

4 (6 ounce) salmon fillets
1 T. olive oil
½ cup dry white wine
½ cup balsamic vinegar
2 T. orange juice
2 T. lemon juice
2 T. brown sugar
½ tsp. pepper

Preheat a cast iron pan or heavy bottomed skillet over medium high heat. Brush the salmon fillets with olive oil and season with salt and pepper. Cook salmon until just cooked through, about three minutes on each side.

While the salmon cooks, bring wine, vinegar, citrus juices and brown sugar to a boil over high heat. Reduce glaze three or four minutes, until thickened. Remove from heat. Stir in ½ teaspoon coarse black pepper.

Plate salmon fillets and drizzle glaze over the top. Serve.

Adapted from: Rachael Ray 30-Minute Meals 2 – Rachael Ray