Balsamic glaze hits that tangy-sweet note that makes anything taste better. And this apricot-ginger version is my way of taking it up one more level. Sometimes I like to make a double batch and store it in the refrigerator. It’s perfect on chicken, steak, roasted vegetables, salads, crostini and even fruit.
| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons store-bought apricot marmalade
- 1 tablespoon fresh ginger juice
- 2 tablespoons canola oil
- 4 skin-on center-cut salmon fillets (each about 6 ounces)
- Kosher salt
- 3 tablespoons olive oil
- 1 to 2 shallots, thinly sliced into rings
- 1/2 cup chicken stock
- 3 tablespoons chardonnay vinegar or white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Kosher salt and freshly ground black pepper
- 1 cup fresh peas
- 1 cup pea tendrils, chopped into 1-inch pieces
- 1 cup fresh small mint leaves, any larger leaves torn
- 1 cup fresh small basil leaves, any larger leaves torn
Instructions
- For the glaze: Combine the balsamic vinegar and honey in a small pot. Bring to a simmer over medium-high heat. Lower to medium and continue to simmer until the mixture has reduced by half and is syrupy, 5 to 10 minutes. Add the marmalade and ginger juice and stir to combine.
- Allow to cool completely (the mixture will continue to thicken to a glaze consistency).
- For the salmon: Preheat the oven to 375 degrees F.
- Heat the canola oil in a cast-iron or other ovenproof skillet over medium-high heat. Sprinkle the salmon with salt and place skin-side down in the skillet. Cook to crisp up the skin and cook the salmon through, 5 to 7 minutes. Spoon the warm glaze over the top of each piece of salmon to serve.
- For the warm pea and herb salad: In a medium saute pan, add 2 tablespoons olive oil and place over medium heat. Add the shallots and cook for a minute or so. Deglaze the pan with the chicken stock and 1 tablespoon vinegar. Bring to a simmer, then allow to cook until softened, about 3 minutes. Stir in the Dijon mustard and honey, then season with salt and pepper.
- Add the peas and cook until the peas are just cooked through and still crisp, another 1 to 2 minutes. Remove from the heat to a platter.
- Make the salad. In a medium bowl, add the pea tendrils, mint and basil. Drizzle with the remaining 2 tablespoons vinegar and remaining tablespoon olive oil. Season with salt and pepper and toss to evenly coat. Pile high on top of the warm peas.
- Serve the salmon with the warm pea and herb salad.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1180 |
| Total Fat | 71 g |
| Saturated Fat | 14 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 5 g |
| Sugar | 33 g |
| Protein | 86 g |
| Cholesterol | 219 mg |
| Sodium | 1485 mg |
Reviews
YUM! It very easy and the salmon was perfect!
I love the glaze, so delicious. I baked the salmon in the oven then added the glaze on top. Everyone loved it.
I have no idea why mine came out burnt to a crisp on the bottom, actually charred black, and the salmon was barely cooked through at nearly 15 minutes. I was cooking on medium-high and lowered to medium because the smoke was filling my apartment, and then cranked it back up but my God. It shrank to half the size and was like coal on the bottom but still only registering 130F on the top with a thermometer. I used a cast iron pan on an electric stove, salmon portions were just about 6 ounces. Any advice? Loved the flavor but I am reluctant to attempt this again without some help.
Am I missing something? Why does this recipe say “for the salmon, preheat the oven to 375”….but then it never mentions the oven again??
This was very good, will most definitely make again
Why do you preheat an oven?
I just tried this after watching this on The Kitchen this morning. I didn’t have Ginger juice, but read online that I could substitute Ground Ginger. It was very good and I will try it again when I find ginger juice to see if it makes any difference. Thanks, GZ.
I’ve been trying to find what Apricot Marmalade is. I used Apricot Jam, and it worked fine. But I just need to know if I’m missing something! I always believed that Marmalade was (by definition) a Citrus Jam. And every recipe I found for Apricot Marmalade appeared to be just a Jam recipe. Any insight would be appreciated!
I love the amazing burst of unexpected flavors in your mouth when you try GZ’s recipes. Thank you, Chef, for such exquisite & superior dishes.
I made this today.
This just aired and I had fresh salmon in my refig as well as ginger juice and apricot marmalade! This glaze is absolutely delicious!
I am a huge fan of fresh peas, so this is the perfect recipe for me!
Thank you GZ pure perfection as always.
I would give more than 5 stars if I could
This just aired and I had fresh salmon in my refig as well as ginger juice and apricot marmalade! This glaze is absolutely delicious!
I am a huge fan of fresh peas, so this is the perfect recipe for me!
Thank you GZ pure perfection as always.
I would give more than 5 stars if I could