How To Make Orange Maple Balsamic Vinegar Salmon
The perfect balance of sweet and tangy flavors layer salmon fillets, infusing them with a intricate brightness. This effortless recipe features a mixture of fresh orange juice and zest, irresistibly and deliciously complemented by Balsamic Vinegar and maple syrup.
A portion of this orange Balsamic Vinegar blend behaves as a marinade, while the other half stews into a thick sauce to layer over the fish fillets as they come out of the oven. This simple salmon entree is best served with hearty side dishes like roasted vegetables, sweet potatoes, brown rice, or quinoa.
- 3 tablespoons Olive Oil (Divided)
- 1 teaspoon kosher salt (Divided)
- 1 (1-pound) salmon fillet
- 1/4 cup balsamic vinegar
- 1/4 cup maple syrup
- 1 teaspoon orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon fresh minced ginger
- 1 garlic clove, minced
How to Make It
Place salmon fillet in a shallow dish. Top it with 2 tablespoons Olive Oil and ½ teaspoon of salt evenly over salmon fillet; set aside.
Whip together the Balsamic Vinegar, maple syrup, orange zest, orange juice, ginger, garlic, and remaining ½ teaspoon salt in a small bowl.
Now pour half of the Balsamic Vinegar mixture over the salmon and let stand for 15 minutes. Place the remaining half of the Balsamic Vinegar mixture in a small saucepan over low heat; simmer until thickened slightly, about 5 minutes.
Coat a rimmed baking sheet with the remaining 1 tablespoon of Olive Oil; and then transfer the fish to pan. Broil 8 minutes or until fish flakes seamlessly when tested with a fork. Drizzle reduced sauce over salmon; serve instantly.
- Alexis Barros