Pan Fried Salmon with a Balsamic Honey Reduction
The deliciously sweet reduction and zesty orange flavours make this salmon recipe quick and easy dinner party favourite. Our Yellow Label Balsamic Vinegar adds a delicious depth and zing to this dish.
The deliciously sweet reduction and zesty orange flavours make this salmon recipe quick and easy dinner party favourite. Our Yellow Label Balsamic Vinegar adds a delicious depth and zing to this dish.
300g skinless salmon fillet
3 tbsp Mazzetti Yellow Label Balsamic Vinegar of Modena
1 tbsp extra virgin olive oil
Grated rind of 1 orange
3 tbsp freshly squeezed orange juice
3 tbsp honey
Salt & black pepper to taste
10 oz skinless salmon fillet
3 tbsp Mazzetti Yellow Label Balsamic Vinegar of Modena
1 tbsp extra virgin olive oil
Grated rind of 1 orange
3 tbsp freshly squeezed orange juice
3 tbsp honey
Salt & black pepper to taste
Heat the olive oil in a non-stick frying pan and add the salmon fillet. Cook over a medium heat for 3-4 minutes. Flip the salmon over and cook for a further 2-3 minutes, until cooked through and opaque. Carefully remove from the pan, transfer to a plate and keep warm.
Add the Yellow Label Balsamic Vinegar to the pan and stir. Add the orange rind and juice and stir in the honey. Allow to bubble for 2-3 minutes, until the liquid has reduced by about half and has a syrupy consistency.
Transfer the salmon to a serving plate and spoon over the Balsamic reduction. Finish with a dash of salt and pepper.
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