Description
This delicious balsamic glazed salmon is paired with fresh broccoli and baby portobello mushrooms, making for a healthy and tasty meal.
Ingredients
Scale
- 500 milliliters balsamic vinegar
- 1 cup granulated sugar (divided)
- 1 pound skin-on salmon filets
- 3 cups broccoli florets
- 10 baby portobello mushrooms (kept whole)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
Instructions
- To a high-sided medium/large kettle, add the 500 ml vinegar, 1/2 cup sugar, and heat over medium to medium-high until mixture boils.
- Boil for about 15 to 20 minutes, or until reduced by about 80% and has thickened and is syrupy; stir intermittently.
- Taste the sauce and if it’s too vinegary and bitter, add part or all of the remaining sugar, up to 1 cup.
- Preheat oven to 375F, line a baking sheet with aluminum foil, and spray with cooking spray.
- Place the salmon skin-side down on the baking sheet and arrange broccoli and portobellos around it; drizzle with olive oil.
- Drizzle salmon with about 1/4 cup balsamic glaze and drizzle vegetables with additional 1/4 cup.
- Sprinkle with salt and pepper, to taste.
- Bake for about 8 to 12 minutes if using 3 to 4 individual filets, or 12 to 15 minutes for 1 large filet, until done to your liking.
- If desired, drizzle with additional glaze before serving immediately.
Notes
- Keep an eye on the glaze while boiling to prevent bubbling over.
- Salmon continues to cook a bit after being pulled from the oven, so avoid overcooking.
- If using store-bought balsamic glaze, adjust sugar amounts accordingly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 filet with vegetables
- Calories: 400
- Sugar: 8g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg