Wolf Trap Honey Balsamic Glaze Seared Salmon With Fresh Seasonal Strawberry Salsa And Garden Spinach
May 22, 2020
Wolf Trap’s Executive Chef, Chris Faessen, shares a flavor-filled summer twist on salmon with a honey balsamic glaze, strawberry salsa, and fresh spinach. This bright and colorful dish is excellent for a warm summer night and pairs perfectly with a cool glass of the Strawberry Basil Bourbon Smash.
Wolf Trap Honey Balsamic Glaze Seared Salmon
- 6 oz. Salmon filet
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 1 Teaspoon salt
- 1 Teaspoon fresh ground black pepper
- 2 Cloves of garlic, minced
- ¼ Cup Balsamic vinegar
- 3 Tablespoons Wolf Trap Honey or raw honey
- 3 Cups of fresh spinach
- Let salmon sit at room temperature for 10-15 minutes and pat dry with a paper towel.
- Season salmon with salt and fresh cracked pepper.
- In a 10-inch skillet (non-stick or very hot cast iron), heat olive oil until you see smoke. This will indicate when the pan is hot enough and ready for the salmon.
- Gently add salmon to skillet with tongs. As you place the salmon on the skillet, hold it firm with tongs and gently make a circular motion with the salmon in the pan to prevent it from sticking. Once the salmon starts to get a good sear, it won’t stick anymore.
- Cook 8-10 minutes on medium-high heat, turning once until fish starts to flake easily.
- Reduce heat to low, add balsamic vinegar and honey to the skillet. Stir to combine and cook for about 1 minute or until the sauce thickens slightly. The salmon will start to have a dark glaze/brown look from the balsamic and heated honey.
- After 1 minute, mix in ½ tablespoon of butter to finish the sauce.
- Stir to combine and cook for 1 minute or until sauce thickens.
- Remove salmon from pan.
- Turn off the stove and add remainder of chopped garlic and ½ tablespoon of butter to the pan. Be careful not to burn the garlic
- After 5-10 seconds, add 3 cups of fresh spinach and toss until it starts to wilt from the heated butter, garlic, and salmon juice. Remove spinach from pan after 1 minute or less.
To Serve: Place spinach on plate with salmon on top and add strawberry salsa. Use a spoon to drizzle any remaining sauce on top.
Fresh Seasonal Strawberry Salsa (serves 2-4)
- Juice and zest from 1 medium lime
- 1 ½ Teaspoon Wolf Trap Honey or raw honey
- Pinch of kosher salt
- 1 Pint strawberries, sliced or diced
- 1 Jalapeño pepper, sliced or diced (remove seeds for less heat)
- ½ Small red onion, diced or thin slices
- ½ Cup chopped fresh cilantro
- Fresh ground pepper to taste
- Light drizzle of good Extra Virgin Olive Oil
- ½ Tablespoon aged balsamic vinegar
- In a large bowl, mix together the lime juice, lime zest, honey, and salt.
- Add in strawberries, jalapeño, red onion, and cilantro.
- Gently toss together.
- Taste – adjust to your taste by adding more honey to sweeten or more lime for acid and salt.
- Drizzle in balsamic, taste, adjust if needed.
- Add fresh cracked pepper to your taste.
Finish with just a little drizzle of good Extra Virgin Olive Oil.
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