With Spring finally evident all around us, we’re craving less comfort food and more veggie forward meals. Fish is the perfect protein to pair with a wide range of vegetables. Recently, we’ve been preparing a Balsamic vinegar glazed salmon with cherry tomatoes and green beans.
The glaze is a mixture of Balsamic vinegar, olive oil, Dijon mustard, and honey. (This classic combination is also the foundation of the Balsamic Vinaigrette that we use daily on our lunch salads.) Balsamic vinegar is known for its complex sweet and tangy flavor that adds depth to a wide variety of savory and sweet dishes alike. We pair it with vegetables, proteins, and even fruits. Sharp & tangy Dijon mustard is the condiment I reach for most. It has the versatility to complement and brighten both rich and fatty foods. Salmon, cherry tomatoes, and green beans get the deluxe treatment in this dish!
Balsamic Salmon with Cherry Tomatoes & Green Beans
Balsamic Salmon with Cherry Tomatoes & Green Beans adapted from sitkaseafoodmarket.com) Total Time Required: 45 minutes, Prep Time: 10 minutes, Cook Time: 35 minutes, Serves: 4
Ingredients:
- 4 (5-ounce) salmon fillets
- 1-1/2 pounds cherry tomatoes, halved
- 1 pound green beans, trimmed and cut into 1-1/2 inch pieces
- 3 cloves of garlic, sliced
- 5 tablespoons extra virgin olive oil, divided
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 – 2 tablespoons chopped parsley
- salt and freshly ground black pepper, to taste
Directions:
Preheat the oven to 425ºF. On a Silpat mat or parchment paper lined large rimmed baking sheet, toss the tomatoes and green beans with 3 tablespoons of the oil. Salt and pepper the vegetables to taste. Roast the veggies in the preheated oven for 15 minutes.
Season & roast the veggies.
While the vegetables are roasting, whisk 1 tablespoon of the oil with the balsamic vinegar, honey, and mustard in a small saucepan. Bring the glaze to a boil then reduce the heat and simmer for 7 – 10 minutes, stirring frequently, until the mixture thickens. Pour half of the glaze into another container and set it aside.
Make the glaze.
Drizzle the remaining tablespoon of oil on the salmon fillets and sprinkle them with salt and pepper. Lightly brush the glaze in the pot onto the fish. Once the vegetables have finished roasting, push them to one side of the sheet pan and place the salmon fillets on the open side of the pan. Return the pan to the oven and continue to roast everything for an additional 8 – 10 minutes, until the fish reaches an internal temperature of 135ºF at its thickest point.
Season the salmon fillet and spread some of the glaze on it.
When the salmon is done, transfer each fillet and some vegetables to individual plates. Drizzle the reserved glaze on the fish and on the vegetables, if desired. Season with additional salt & pepper, if desired. Top each serving with some chopped parsley and serve.
Serve the fish & veggies with the reserved glaze.
Classic ingredient combinations make this a great fish dish! ~Linda
Balsamic Salmon with Cherry Tomatoes & Green Beans adapted from sitkaseafoodmarket.com) Total Time Required: 45 minutes, Prep Time: 10 minutes, Cook Time: 35 minutes, Serves: 4
Ingredients:
- 4 (5-ounce) salmon fillets
- 1-1/2 pounds cherry tomatoes, halved
- 1 pound green beans, trimmed and cut into 1-1/2 inch pieces
- 3 cloves of garlic, sliced
- 5 tablespoons extra virgin olive oil, divided
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 – 2 tablespoons chopped parsley
- salt and freshly ground black pepper, to taste
Directions:
Preheat the oven to 425ºF. On a Silpat mat or parchment paper lined large rimmed baking sheet, toss the tomatoes and green beans with 3 tablespoons of the oil. Salt and pepper the vegetables to taste. Roast the veggies in the preheated oven for 15 minutes.
While the vegetables are roasting, whisk 1 tablespoon of the oil with the balsamic vinegar, honey, and mustard in a small saucepan. Bring the glaze to a boil then reduce the heat and simmer for 7 – 10 minutes, stirring frequently, until the mixture thickens. Pour half of the glaze into another container and set it aside.
Drizzle the remaining tablespoon of oil on the salmon fillets and sprinkle them with salt and pepper. Lightly brush the glaze in the pot onto the fish. Once the vegetables have finished roasting, push them to one side of the sheet pan and place the salmon fillets on the open side of the pan. Return the pan to the oven and continue to roast everything for an additional 8 – 10 minutes, until the fish reaches an internal temperature of 135ºF at its thickest point.
When the salmon is done, transfer each fillet and some vegetables to individual plates. Drizzle the reserved glaze on the fish and on the vegetables, if desired. Season with additional salt & pepper, if desired. Top each serving with some chopped parsley and serve.