Hi there– here’s a quick meal idea. We had it for lunch last Sunday and it was just right. Easy enough for every day and pretty enough to serve to friends–with a rice mixture and some roasted Brussel sprouts. Dinner.
1 pound salmon filets
2 tab. olive oil
2 tab. honey
3 tab. balsamic vinegar*
2 shakes red pepper
salt & freshly ground pepper to taste
Season the salmon with salt & pepper on both sides. Heat the olive oil in a skillet and then drop in the salmon. Cook just 1 to 2 minutes on each side to sear the salmon.
While the salmon is cooking, whisk together the honey, vinegar and red pepper. Add the honey-vinegar to the pan, turning the fish to coat both sides. Simmer on low for 5 minutes until the fish flakes with a fork and the sauce reduces a bit.
That’s it! Quick & delicious.
*I’ve learned that there are such a range of balsamic vinegars. We received a beautiful bottle of aged balsamic from friends and it is so dense and rich, I’m hooked on it.
Hi all– Made this flavorful chicken dish last week. Really it’s all about the sauce, the balsamic vinegar against the orange marmalade. Luscious. Made a pot of rice with some chopped peppers and green onion thrown in after it cooked and it makes a pretty plate of dinner on the table. All ready in about 30 minutes, it’s a good recipe to have on file for an easy week night dinner…
ORANGE BALSAMIC GLAZED CHICKEN
2 pounds boneless, skinless chicken breasts
splash olive oil
salt & freshly ground pepper
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken broth
1 tab. cornstarch
1 tsp. poultry seasoning*
Filet the chicken breasts by putting our hand on the top flat side and then carefully slicing them the long way to make two flat filets.
The heat the olive oil in the pan. Sprinkle the chicken liberally with salt and pepper and then cook it in the oil– 3 to 4 minutes on each side until it’s well browned. Remove the chicken from the pan.
In a container with a tight fitting lid shake together the orange marmalade, vinegar, broth and cornstarch. Pour it into the hot pan and stir a couple minutes until it thickens.
Then stir in the poultry seasoning and return the chicken to the pan, turning it over to coat both sides with the sauce. Lower the heat to the lowest setting and let it cook 8 or ten minutes more until the chicken is tender.
Set the chicken onto a pretty platter. If the sauce has lost it’s thickness, just turn up the heat a let it boil for a minute– then pour it over the warm chicken and enjoy!
*I didn’t have any poultry seasoning on hand when I ran across this recipe– so off to the store I trudged for all the ingredients. I found a tiny jar of poultry seasoning was over $6 and so I read the ingredients on the back– rosemary, thyme, marjoram, salt, pepper. I thought, “I have those 3 herbs growing in the side yard!” So I put it back on the shelf and cut some cuttings from the yard to equal 1 tsp. chopped fine. If you have just one of these herbs alone, I think it would do the trick. Or maybe your just a person who does stock a nice jar of poultry seasoning at all times…