Balsamic & Honey Glazed Salmon

 

This weekend, I participated in my first organized bike ride in Murphys, CA. It was about 60 miles of green rolling hill gorgeousness.  I could not have picked a better ride and was excited that my boyfriend and his brother rode as well.  There was either a 100k or 50k option for the ride, and being the ego-toting humans we are, there was really only one obvious choice.

Right around mile 35, I got separated from the boys.  Again, being the ego-toting human that I am, I chuckled maliciously to myself, thinking they had taken a wrong turn in their haste and ended up on the 50k course instead of the 100k.  I chugged along, convinced that if nothing else I could one-up them at the end of the ride.  Turns out, it was me who took the wrong turn and accidently cut out about a 5-mile segment I did not realize existed.  This (for once) put me in front of the boys. I rode and mashed and happily conversated with the other riders. Around mile 40, I noticed I was slowing down quite a bit. Since I was toting around an enormous ego, I simply mashed harder, convinced my pace was simply un-called for.  This continued for about 4 or so miles (including a sizable uphill). I finally leveled with myself and glanced down at my back tire, knowing it was flat.  I had a spare tube, but nothing else.  No boyfriend. No boyfriend’s brother. My men were gone and I was alone with my flat tire.

My natural damsel-in-distress act kicked right in and I flagged down the first group of male riders I saw, asking if they “knew how to change a flat” BAH! Of course I knew that they knew (the three of them had a very road weenie clout about them), but I had to act damselish, so I asked anyway.  The three of them triple teamed my tire issue, making comments about the inconsiderate men who left me all by my damsel lonesome. I couldn’t logically disagree because that might slow down their tire-fixing productivity, so I nodded and may have done some unnecessary swearing to boost them up.  Just as the three musketeers finished pumping air into my newly fixed ride, my men strolled up.  I tossed my hands in the air, acting like a damsel and questioned where my home boys were at during my time of need. Once we all confirmed I had skipped a leg of the ride, I couldn’t be too upset and the three of us continued the remainder of the ride together to make sure this damsel didn’t have any other mishaps.

Ingredients:

For the Salmon

  • .5 pound salmon fillet
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Salute Santé Lemon grapeseed oil
  • 1 tablespoon honey
  • Juice of half a lemon
  • 2 pinches (1/8 teaspoon) dried dill
  • 1 teaspoon herbs de Provence
  • Salt and fresh ground pepper to taste

For the Lemony Asparagus

  • 3 cloves garlic, minced
  • 1 tablespoon Salute Santé Lemon grapeseed oil
  • 2 tablespoons vegetable stock
  • Zest of one lemon
  • Salt and ground black pepper to taste
  • 12 stalks asparagus

To Make:

In a small mixing bowl or blender, combine all of the ingredients for the balsamic marinade except for the lemon juice.  Whisk or blend until oil and vinegar are well incorporated and no longer separate.  Place salmon fillet in a baking dish (I use a small casserole dish). Pour the marinade over the salmon and allow it to marinate for at least 15 minutes (or up to 24 hours covered in the refrigerator).  Turn your oven on high broil. Just before putting the salmon in the oven, drizzle the lemon juice over the fish. Bake for 10 to 12 minutes on the top rack or until salmon is glazed, browned and sizzling.

While the salmon is baking, prepare the asparagus.  Wash the asparagus and cut off the bottom inch and a half of each stalk and discard.  Spread the asparagus on in a large skillet. Drizzle the lemon grapeseed oil over the asparagus and spread the oil on the asparagus with your hands so that all stalks are completely coated.  Sprinkle asparagus with desired amount of salt and pepper. Sauté over medium heat for 5 minutes. Add the two tablespoons of vegetable stock and cover the skillet. Sauté 4 minutes. Remove lid and add the minced garlic. Place cover back over the asparagus. Continue cooking an additional 3 to 5 minutes until asparagus is cooked but not too soft.  Grate lemon zest over the top of the asparagus.

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Comments

  1. Genevieve

    Hi! I stumbled upon your site via the Tast Kitchen, and your recipes kept me up last night! I was sooooo looking forward to making pancakes this morning. The cranberry orange were stellar! But this salmon recipe is truly spectacular! I came off a one year of veganism (I like to refer to Tia’s The Ultimate Cleanse), because I felt wretched, and your recipes completely jive with how I like to eat (gluten free, fresh foods, sustainable, ingredients I can pronounce). Thank you!!!

    Reply
    1. Julia Post author

      Genevieve, I’m so happy you enjoyed the pancakes and the salmon! I made a halibut for dinner tonight similar to the salmon recipe and it was great. So simple and so healthy! Thanks so much for your feedback and have a great weekend!! 🙂

      Reply

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