Wild Salmon with a Savory-Sweet Elderberry Balsamic Glaze
Simple, elegant and delicious! The fruity, rich blueberry balsamic combines well with the rest of the reduction ingredients to create a perfectly sweet & savory topping for pan-seared wild salmon. Serve with a side of green beans or kale panzanella salad.
Side dish options:
Honey-Ginger Balsamic Sautéed Green Beans
Panzanella with Baby Heirloom Tomatoes and Capers
Wild Salmon with a Savory-Sweet Elderberry Balsamic Glaze
Simple, elegant and delicious! The fruity, rich blueberry balsamic combines well with the rest of the reduction ingredients to create a perfectly sweet & savory topping for pan-seared wild salmon. Serve with a side of green beans or kale panzanella salad. Serves 4.
Ingredients
Balsamic Glaze:
- 1/2 cup Sigona’s elderberry balsamic
- 1/2 cup fresh berries such as blackberries or blueberries
- 1/4 cup white wine such as sauvignon blanc
- 2 Tbsp honey such as raw, local, unfiltered Honey Hole Honey Co honey, available only at Sigona’s
- 2 tsp Dijon mustard
- 2 cloves garlic minced
- 2 sprigs fresh thyme plus more for garnish
Salmon:
- 1 to 2 Tbsp Sigona's Fresh Press extra virgin olive oil or butter
- 4 salmon fillets about 3 to 5 oz. each
- Salt and black pepper to taste
- Lemon slices for garnish
Instructions
- In a small saucepan, stir together the balsamic, berries, wine, honey, Dijon, garlic and sprigs of thyme. Bring to a boil over medium-high heat, stirring occasionally. Reduce to a simmer and allow mixture to cook, stirring occasionally, until it has thickened and reduced by at least half, about 15 minutes. Remove from heat, remove thyme sprigs and set mixture aside; it will continue to thicken off the heat.
- Meanwhile, heat the cooking oil or butter in a nonstick skillet over medium-high heat. If using butter, heat it until the foam subsides and it turns a deep golden brown, about 3 minutes.
- Season both sides of the salmon with salt and pepper. When skillet is ready, add salmon to the skillet skin-side up. Cook without flipping for 3 to 5 minutes or until the fish turns a nice deep crispy brown. Flip the fish and allow it to cook to desired doneness, about 3 minutes more depending on thickness.
- To serve, drizzle a little of the reduction, a teaspoon or two, on each of four individual serving plates. Place the salmon on top of the drizzle then top each fillet with more of the reduction, being sure to include a few of the berries. Finish the presentation with fresh thyme and lemon slices. Serve immediately.
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