When it comes to the recipes I blog about, I try to keep it interesting. I keep track of what has been posted in the past & what I’m considering in the future. I aim for a variety of foods in different categories for each month. And while some of that translates back to what we are eating each week, there are some differences. The perfect example of that is salmon. It is my favorite fish to eat and Eric & I usually make it for dinner at least once a week. We prepare it in different ways each time so I have new things to post. With all the salmon we eat, I was surprised to notice that I have not posted a salmon recipe since last July. That oversight is being corrected now!
There are five established tastes that the human tongue can perceive. They are sweet, salty, sour, bitter, and umami. Today’s salmon recipe delights the palate with all five of those tastes. The sweet and salty tastes are easily identified in the recipe. Maple syrup and orange juice provide the sweetness. Salty comes from the kosher salt in the recipe. Balsamic vinegar contributes to both the sweet and sour tastes. Some sour taste is also provided by the orange zest. A touch of bitter comes with the addition of the ginger to the recipe. And the salmon itself supplies the savory or umami taste. All five taste sensations are represented in this recipe, making it a great & flavorful dish!
Orange Balsamic Salmon
Orange Balsamic Salmon (adapted from myrecipes.com) Total Time Required: 30 minutes, Serves 3
Ingredients:
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, divided
- 1-pound salmon fillet
- 1/4 cup balsamic vinegar
- 1/4 cup maple syrup
- 1 teaspoon orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon fresh minced ginger
- 1 garlic clove, minced
Directions:
Preheat the broiler. Place the salmon fillet in an oven-safe shallow baking dish. Drizzle 2 tablespoons olive oil and 1/2 teaspoon of salt evenly over the salmon fillet.
Drizzle the olive oil & salt over the salmon.
Whisk together the vinegar, maple syrup, orange zest, orange juice, ginger, garlic, and the remaining 1/2 teaspoon salt in a small bowl. Pour half of the vinegar mixture over the salmon and let it stand for 15 minutes.
Mix up the sauce & pour half of it over the fish.
Place the remaining half of the vinegar mixture in a small saucepan over low heat and simmer it until it is thickened slightly, about 5 minutes.
Reduce the other half of the sauce.
Broil the fish for 8 – 10 minutes or until the fish flakes easily when tested with a fork. Serve the salmon immediately with the reduced sauce.
Delicious!
This covers all the taste sensations! ~Linda
Orange & Balsamic Salmon (adapted from myrecipes.com) Total Time Required: 30 minutes, Serves 3
Ingredients:
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, divided
- 1-pound salmon fillet
- 1/4 cup balsamic vinegar
- 1/4 cup maple syrup
- 1 teaspoon orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon fresh minced ginger
- 1 garlic clove, minced
Directions:
Preheat the broiler. Place the salmon fillet in an oven-safe shallow baking dish. Drizzle 2 tablespoons olive oil and 1/2 teaspoon of salt evenly over the salmon fillet.
Whisk together the vinegar, maple syrup, orange zest, orange juice, ginger, garlic, and the remaining 1/2 teaspoon salt in a small bowl. Pour half of the vinegar mixture over the salmon and let it stand for 15 minutes. Place the remaining half of the vinegar mixture in a small saucepan over low heat and simmer it until it is thickened slightly, about 5 minutes.
Broil the fish for 8 – 10 minutes or until the fish flakes easily when tested with a fork. Serve the salmon immediately with the reduced sauce.