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There are things in life you can undo and things you cannot undo. What you can and what you can’t undo does not always make sense proportionately.

For example, you can undo a marriage. It’s called divorce and some of you may have experienced that process. I have. Brian has. Neither of us will again as long as he obeys the rules.

But you cannot undo a marinade. Nope, once that protein has sat in something for enough time, the flavors are in the meat and they are not coming out. It makes you a bit cautious. More cautious than marriage maybe.

We had defrosted salmon and Brian wanted something “different.”

“You aren’t the only one who cooks here,” I said. I was tired. It had been a long day.

Off he went, obeying the rules, and he found two recipes for balsamic vinegar with salmon. In one case you marinate the salmon in vinegar for half an hour, and in the other case you cook the salmon then make a balsamic glaze and pour the glaze over the salmon. We both agreed that the glaze route was the safer one, the way offering better control of the final flavor.

The picture above shows a sparkling salmon. The glaze was perfect with its mix of sweet and sour.

I was happy. Brian was happy. Nothing to undo.

Salmon with Balsamic Glaze

Yield: 4 servings


  • ¼ cup balsamic vinegar
  • • ¼ cup water
  • • 2 tablespoons fresh lemon juice
  • • 1 tablespoon packed dark brown sugar
  • • 4 6-ounce salmon fillets, with skin
  • • Salt and freshly ground pepper
  • • 2 teaspoons canola or vegetable oil


Stir together the vinegar, water, lemon juice and brown sugar in a small bowl.

Pat the salmon dry and season with salt and pepper.

Heat the oil in a 12” nonstick skillet over moderately high heat but not smoking.

Increase the heat to high, add the salmon skin side up, an sear until well browned (about 4 minutes).

Turn the fish over and sear until just cooked through (3 to 4 minutes more). Transfer the salmon to plates,

Carefully add the vinegar mixture to the skillet (liquid will bubble vigorously and steam). Simmer, stirring until thickened and reduce to about 1/3 cup (about 2 minutes).

Spoon glaze over the salmon and serve.

Source: www.food.com