Pan Seared Salmon with a Balsamic Dijon Walnut Glaze

Was looking for a  different way to make salmon - I usually oven roast it ( see my post from 12/10/10 for the recipe - it's super easy and super tasty!)  Lynne suggested a glaze, so I thought,  hmmmmm - what's in the cabinet?  Dug up some walnuts, balsamic, brown sugar, and was in business.  This only takes about 10 minutes to make the glaze, and about the same for the fish.  Perfect for a night when you want to eat well, but not spend a ton of time over the stove!

The recipe for the glaze is as follows:

3/4 cup white wine ( I used the Chardonnay we were drinking )
1/4 cup balsamic vinegar
1 tsp old bay seasoning
about 1/4 cup brown sugar ( I used 5 heaping tbs)
2 large cloves garlic minced fine
4 tbs Dijon mustard
Reduce until it reaches a syrupy consistency
3 tbs honey
4 tbs walnuts ( 2 minced fine down to almost a powder for the glaze, and 2 rough chopped for the topping)

Bring all the ingredients to a boil in a small sauce pan ( I prefer a Saucier - the rounded sides work perfectly with a whisk)  Whisking often, let the liquid reduce until it is the consistency of a thick syrup.

Pan sear, then place under broiler
Start with a nice piece of salmon
For the fish, in an oven save fry pan, take a small salmon fillet, and pan sear flesh side down in 2 tbs olive oil for about 2 minutes.  Flip, and sear skin side for about the same time, or until center is still pink.  Layer glaze over the top with a spoon, and sprinkle the remaining almonds on top.  Place salmon under broiler for about 6 minutes until fish flakes with a fork.



We served this over mixed greens, with a balsamic/dijon vinaigrette - was REALLY good, and fairly healthy!

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