1 pound salmon or steelhead trout fillet, skin on
2 tablespoons balsamic vinegar
1 tablespoon olive oil (optional)
1 teaspoon fresh rosemary leaves, finely chopped
1 cup freshly squeezed orange juice
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1 teaspoon sugar
1/2 teaspoon grated fresh ginger
1/4 teaspoon white pepper
1/8 teaspoon salt
Heat oven to 450 degrees.
Combine ingredients for glaze (orange juice through salt) in a small sauce pan. Bring to a boil; reduce heat to medium-low and simmer 25 minutes until reduced to the consistency of cream.
Place salmon or steelhead, skin side down, in a shallow stainless or glass baking dish. Combine vinegar, oil and rosemary and brush or pour over top of fish.
Bake fish 15 minutes or until a meat thermometer inserted in center of fillet reads 140 to 145 degrees. Divide fish into serving portions and spoon glaze over top
No Nutritional Information Available
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