Lavender-Rosemary Balsamic Glazed Salmon

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

Salmon

• 4 (6 oz) salmon fillets (skinless or skin on)

• Sea salt and freshly ground black pepper

• 2 tsp rosemary extra virgin olive oil

Lavender Balsamic Rosemary Glaze:

• 1/4 cup lavender balsamic vinegar

• 1/4 cup white wine or low-sodium vegetable broth

• 2 Tbsp Purple Hays raw honey (or any local honey)

• 1 Tbsp honey dijon mustard

• 1 rosemary sprig (about 7-inches)

• 1 cloves garlic, minced

Directions:

1. Whisk together lavender balsamic, wine, honey, dijon mustard, and minced garlic in a small bowl and set aside.

2. Season both sides of the salmon with salt and pepper. Heat oil in a 12-inch non-stick skillet over medium-high heat. Add salmon fillets and cook, without moving until salmon has nicely browned on bottom, about 4 minutes. Carefully flip the salmon to the opposite side and continue to cook another 4 minutes longer or until the salmon has cooked through.

3. Allow salmon to rest for 10 - 15 minutes at room temperature. Meanwhile, in the same skillet combine balsamic vinegar mixture with rosemary sprig. Heat 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 about 1/3 cup, about 10 - 15 minutes, stirring occasionally. Remove from heat. Remove and discard the rosemary sprig.

4. Brush or drizzle warm glaze onto the salmon prior to serving.

Recipe adapted from Cooking Classy