lacquered salmon with side

Shared by @greenforest · Makes 1 salmon · Main dishes

Ingredients

• 150 grams Salmon Fillets
• 2 15 ml Balsamic Vinegar Of Modena Glaze
• 1 tsp Honey
• 1 1 serving Fennel, bulb, raw
• 1 fruits Oranges
• 2 1 serving Salt

Instructions

1. SALMON
2. 1. Prepare the glaze: In a small bowl, mix the vinegar with the teaspoon of honey until the honey has completely dissolved.
3. 2. Dry the fish: Pat the salmon fillet dry with paper towels. This step is crucial for ensuring it browns well in the pan without releasing too much water. Season both sides with a pinch of salt and pepper.
4. 3. Sear the salmon: Heat a non-stick pan
5. over medium-high heat (without adding oil or fat). Once it is very hot, place the fillet in the pan. Let it cook
6. undisturbed for 2–3 minutes, until the bottom half of the fillet has changed color to a pale pink.
7. 4. Flip the fillet: turn it over with a spatula and let it brown for another minute and a half on the other side.
8. 5. Glaze the fish: Reduce the heat to low. Pour the vinegar and honey mixture directly over the salmon and into the pan.
9. 6. Create the glaze: Using a spoon, continuously scoop up the sauce from the bottom of the pan and pour it over the fillet. Continue this process for about 2 minutes. The sauce should reduce until it becomes syrupy, glossy, and dark, completely coating the fish.
10. FENNEL AND ORANGE
11. Thinly slice a fennel bulb and add a few segments of orange (peeled to remove the pith). Dress simply with a pinch of salt and a drizzle of raw olive oil.

Nutrition per serving

• Calories: 362
• Protein: 30g
• Carbs: 44.7g
• Fat: 5g
• Fiber: 5.2g
• Sugars: 37.1g
• Sodium: 429mg

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