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The. Best. Salmon. You’ll. Ever. Make.

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If you live in the DC area, then you’ve probably heard of Carlyle Grand. I love Carlyle (and all of the Great American Restaurants) so much that back in high school I worked at their bakery, Best Buns.

One of the perks of working there was having Carlyle next door, and even better was getting to order one meal each shift. I always always ALWAYS ordered the salmon, and to this day I haven’t been able to bring myself to order salmon at any other restaurants because I know it won’t live up to my Carlyle-set expectations.

For years I have tried countless salmon recipes only to be disappointed that it does not deliver the mouth watering flavor that Carlyle provides. But today I am proud to say I have finally discovered a recipe for salmon that not only satisfies my taste buds, but is on the lighter side, too. HOW PUMPED ARE YOU GUYS?!?!

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I stumbled across this recipe a couple of weeks ago when I began a gluten free diet to help with my awful seasonal allergies. I read somewhere that gluten & dairy cause crazy inflammation for those of us that suffer from indoor & outdoor allergies (and I recently found out I’m allergic to ALL THE THINGS), so I decided to go on a gluten detox. It’s been 2 full weeks of no gluten or dairy and it’s the first time in 6 months that I haven’t felt like my sinuses hated me. But I won’t bore you with all that (you’re welcome)…onto the best salmon recipe ever!

I did half the recipe since I was only making it for my husband and I…it made more than enough of the glaze, so next time I will get more salmon so there MIGHT be leftovers. I just had no idea it would be so freaking good. Shame on me for ever doubting the goodness of balsamic & honey mixed together.

Here’s what you’ll need for your nomtastic Balsamic Honey Glazed Salmon:

  • 2 6 oz. wild Alaskan salmon filets (No more farm raised salmon, got it? It’s yuck yuck.)
  • 1/4 cup balsamic vinegar
  • 1 tbsp low sodium chicken broth
  • 1 tbsp honey
  • 1 tbsp dijon mustard
  • 1/2 tbsp olive oil
  • 3 cloves garlic (minced)
  • Olive oil cooking spray

Let’s get cookinnnnnn

Preheat your oven to 400 degrees.

In a small saucepan, combine balsamic vinegar, honey, chicken broth, Dijon mustard, olive oil & garlic.

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Heat until boiling, lower heat and stir for 4-5 minutes.

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Lightly coat the bottom of a baking pan with olive oil cooking spray. Place the salmon filets skin side down.

Spoon the glaze over the salmon.

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Bake (uncovered) in the oven for 12-15 minutes. (Once the salmon flakes off easily with a fork, it’s ready for devouring.)

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Serve with roasted asparagus & brown rice to set it off. Gluten free never tasted so good. Also, wine is gluten free. So go ahead and pour a glass (or 3) of that, too.



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