2 (4-6 oz) salmon fillets
1 lemon, cut into slices
Salt and freshly ground black pepper
2 teaspoons balsamic vinegar
¼ cup balsamic vinegar
2 tablespoons white wine or chicken broth
1 tablespoon honey
½ tablespoon dijon mustard
1 teaspoon chopped fresh rosemary, divided
½ teaspoon garlic clove, finely minced
Preheat oven to 375ºF. Layout a length of tin foil for each piece of fish and grease with a small drizzle of olive oil. Lay your fish on the foil and season with salt, pepper and vinegar. Place lemon slices on tip of fish. Gather foil around your fish and roll the ends in to make a fully sealed pouch. Poke a hole in each fish pouch to allow steam to escape. Place each foil on a cookie sheet and bake for about 30 min.
Meanwhile, in a medium saucepan, combine balsamic vinegar, white wine, honey, dijon mustard, ½ teaspoon rosemary and 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, about 5-7 minutes. Stirring occasionally. Remove from heat and set aside.
Plate each piece of salmon. Drizzle half the warmed glaze over each piece. Sprinkle the top of each with ¼ teaspoon chopped rosemary.
Makes 2 servings. Serve with salad and/or vegetables for a complete meal.