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Salmon with Balsamic Reduction
Six servings. From local newspaper.
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1/2 cup aged balsamic vinegar
1/2 cup chicken broth
1 teaspoon finely chopped fresh thyme
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2-pound salmon fillet, cut into 6 equal pieces
2 teaspoons canola oil
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Combine the vinegar and chicken broth in a nonreactive pan. Bring to a simmer and reduce gently over low heat until reduced by half, 20 to 25 minutes. Set aside.
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While the vinegar is reducing, combine the thyme, salt, and pepper, then rub the top of the salmon pieces evenly with it.
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Place a skillet over medium-high heat until hot, then add the oil; when it is hot, add half the salmon flesh-side down. Saute for 6 minutes. Turn over the fillets and cook for 5 to 6 more minutes, until flaky but still slightly pink in the middle. Repeat with the remaining salmon.
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Drizzle the salmon with some of the reduction. You may not need all the sauce.