Maple balsamic glazed salmon
Preparation - 1h15
Ingredients
Serves 4
- 454 g (1 lb) salmon fillets, skinned (4 threads)
- 30 ml (. 2 tbsp) of Favuzzi extra virgin olive oil
- 180 ml (3/4 cup) balsamic vinegar Essential Favuzzi
- 30 ml (2 tbsp.) Maple syrup
- 15 ml (1 tbsp.) Balsamic cracked pepper mustard Mrs. McGarrigle's
- 1 clove of garlic, peeled and crushed
- Salt and pepper
Preparation
- Place salmon fillets in a shallow dish.
- Combine remaining ingredients to prepare the marinade.
- Set aside ¼ cup and pour the rest over the salmon.
- Turn fillets over to coat every side. Marinate fish in the fridge for 30 minutes.
- Also refrigerate the reserved marinade.
- Preheat oven to 230°C (450°F). Remove fish from marinade and discard marinade.
- Place salmon fillets in a single layer in a drip pan covered with foil.
- Cook for 8 to 10 minutes, or until fork-tender.
- Meanwhile, in a saucepan, bring to the boil the reserved marinade.
- Simmer over medium-low heat for 2 to 3 minutes or until lightly thickened, stirring frequently.
- Serve salmon topped with sauce, along with a spinach salad.
