Balsamic Fig Glazed Seared Salmon
Pan seared wild salmon in a balsamic fig glaze sauce
Equipment
- Cast iron or ceramic pan
Ingredients
- 8 Wild Salmon Steaks
- 3 tbsp olive oil
- 3 cloves garlic chopped fine
- 2 ripe red tomatoes
- 2 tbsp Fig Balsamic Vinegar
- 1/2 tsp Salt
- 1/2 tsp pepper
- 1 tbsp fresh chopped parsley
- 1 shotglass pinot grigio or a good white wine
- 2 sprigs rosemary
Instructions
- Begin by prepping and chopping all your ingredients. Chop garlic into very fine pieces.
- Gather all your ingredients together that you will need to prepare and finish your prep work .
- After all your prep work has been done bring everything next to the stove near your skillet.
- Drizzle olive oil into a hot skillet, keep on medium flame. Add garlic and spread out evenly. Add the tomatoes. Let cook for 2 minutes.
- Season both sides of salmon with salt and fresh peppercorn grind. Add the salmon to hot pan on top of the garlic and tomatoes, put heat to high and let it sizzle for two minutes before lowering heat back to medium. This will sear it, locking in the juiciness. Stand near by when heat is on high to avoid burning. After two minutes or when you see a nice light brown crust turn Salmon steaks to other side. Lower to medium.
- Allow to cook 7 minutes on low, covered. Lift lid after 7 minutes, add the white wine all around, drizzle the fig balsamic glaze over each salmon steak, add chopped parsley , cover and let simmer another 5 minutes. Serve when ready. Within half hour is recommended.
Notes
*Use high quality fresh salmon
*You can try different flavors of balsamic vinegar, pomegranate or pear would go very well also.
*This can be prepared and ready to serve in 20 minutes. Chopping ahead and storing in fridge could save time also.
* I like to serve this salmon dish with roasted asparagus, or green beans would go very well.