Rosemary Glazed Salmon
1/2 cup Traditional Balsamic Vinegar
1/4 cup white wine
2 Tbsp honey
1 Tbsp dijon mustard
1 Tbsp chopped fresh rosemary, divided
1 clove garlic, finely minced
4-6oz salmon fillets
Salt and freshly ground black pepper
2 tsp UP EVOO
Allow salmon to rest 10 minutes at room temperature. Meanwhile, in a medium saucepan, combine balsamic, white wine, honey, Dijon mustard, 1/2 Tbsp of the chopped rosemary, and the garlic.
Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened and reduced to 1/3 cup, about 13-15 minutes, stirring occasionally.
Remove from heat and pour into a heat proof dish and allow to cool.
Season both sides of salmon with salt and pepper. Heat a large non-stick skillet over medium-high heat and add 1 tsp of EVOO.
Once pan and oil are hot, add 2 salmon fillets and cook, without moving, until salmon has nicely browned on the bottom, about 3-5 minutes. Carefully flip salmon onto opposite side and continue to cook 3-5 minutes longer until bottom is browned and salmon has cooked through.
Rest in a warm oven (not hot!)