If that bottle of balsamic vinegar is sitting on your shelf waiting to be used the next time you make a salad, it’s probably getting kinda lonely. Good news, this recipe will bring that bottle out of hiding and open your taste buds to a whole new world of balsamic vinegar.
Balsamic vinegar isn’t just for salad dressing anymore. With so many different kinds of balsamic available these days, it’s now being used to make ice creams, sorbets, even as mixers for cocktails. It’s also being used to make glazes for fish, chicken, and beef. Balsamic glazes, like this one from Bon Appétit® Magazine, bring a sweet, tart flavor to an otherwise salty protein.
- 1/2 cup balsamic vinegar
- 1/2 cup dry white wine, such as chardonnay
- 1 tablespoon lemon juice
- 2 tablespoons brown sugar
- 4 salmon fillets
- Combine first 4 ingredients in a 2-quart saucepan; boil until reduced to 1/3 cup.
- Prepare your barbeque or grill pan over medium-high heat. Grill salmon, flesh side down, until opaque in the center, about 5 minutes per side.
- Transfer the salmon to a platter; drizzle the sauce over the salmon and serve with a rice pilaf or your favorite vegetable.
Other Balsamic Recipes from She Knows
Balsamic Roasted Brussels Sprouts
Herb and Balsamic Chicken with Blue Cheese
Spaghetti with Balsamic Tomatoes