Balsamic Glazed Salmon

Here’s a recipe I borrowed from campbellskitchen.com (search for same name as blog title). You’ll see their recipe as prepared serves eight; I had three salmon fillets, and I reduced the other ingredients’ measurements by half to make the glaze.

Follow the Campbell’s Kitchen recipe and all should be fine. However, I will use more cornstarch next time I prepare this; the glaze was a little too runny.

If you’re like me, you don’t like that scaly skin on the salmon while you’re eating it. So here’s an easy way to fix that—DON’T grease the baking dish before you put the salmon in it. Yes, I just said that. And here’s why…when you use the spatula to remove the salmon from the baking dish, slide it just underneath the fish but on top of the skin. This way, the skin sticks to the dish, and your salmon comes away nice and skinless.

I served the salmon on a bed of wild rice with a couple of twisted orange slices.