Balsamic Rosemary Glazed Salmon with Strawberry Rhubarb Tomato Salsa
Cook's notes: Celebrate spring with grilled or baked salmon. Wow your friends and family with this seasonal feast that is both delicious and good for you. With just one bite, you'll know spring has sprung. The balsamic glaze enhances the flavor of the salmon. Basting grilled chicken is another use for the glaze.
Oven roasting is the go-to method for moist salmon. But 'think outside the box' and try grilling on a cedar plank which adds a layer of subtle smoky flavor. Cedar planks are available at your local hardware store.
For easier prep the balsamic glaze sauce can be made the day before as well as the salsa and refrigerated.
A side of savory Strawberry-Rhubarb-Tomato Salsa complements the salmon. The salsa can also be served with chicken or chips. Rhubarb has a special place among spring produce. Its not a fruit but we treat it like one. It is really a vegetable. Rhubarb is best known as strawberries sidekick.
The Lemon Orzo with Asparagus and Spinach (recipe posted May 6, 2014) is a good side with the salmon.
The inspiration for this meal came from Cooking Classy and Jazzy Gourmet Cooking Studio.
4-6 oz. salmon fillets were used for this recipe
Balsamic Rosemary Glaze
- 1/2 cup balsamic vinegar
- 1/4 cup white wine
- 2 TB. honey
- 1TB. Dijon mustard
- 1 TB. chopped fresh rosemary or 1 tsp. dried
- 2 garlic cloves, minced
- Allow salmon to rest 10 minutes at room temperature.
- In medium saucepan combine balsamic vinegar, white wine, honey, Dijon mustard, chopped rosemary and garlic.
- Heat mixture over medium high heat and bring to a boil, then reduce heat simmer over medium low heat until sauce has thickened and reduced to 1/3 cup, about 13-15 minutes.
- Remove from heat and allow to cool a few minutes or refrigerate until needed.
- Baste salmon several times during baking or grilling time.
- 1/4 cup honey
- 2 TB. orange juice or pineapple juice
- 1 cup diced rhubarb
- 1 cup diced strawberries, divided
- 1 jalapeno pepper, minced or 1/2 cup diced red and yellow sweet pepper
- 1/2 cup diced red onions
- juice from 1/2 lime
- optional 2 TB. fresh cilantro
- 1 cup halved Roma tomatoes
- In a saucepan combine honey, juice, rhubarb and 3/4 cup of strawberries.
- Bring to a boil uncovered and cook until rhubarb is tender and mixture is syrupy about 7 minutes.
- Remove from heat, stir in rest of strawberries, peppers, onions, lime juice, cilantro and halved tomatoes.
- Refrigerate several hours to thicken.