Preheat oven to 425 degrees. Coat a baking dish large enough to hold the salmon fillets without crowding with oil.
Heat olive oil over medium-high heat in skillet large enough to hold without crowding. When oil is hot but not smoking, add salmon fillet, flesh side down (skin up), and cook 3 minutes. Place salmon in the baking dish, skin side down, and place in oven for 8-10 minutes.
Return skillet to medium high heat and add garlic, tomatoes, lemon juice, balsamic vinegar, and stock.Cook until reduced to about 4-5 tablespoons (liquid). Remove from heat and add butter and basil, swirling to blend.
Spoon over salmon fillets.
Originally Submitted
10/7/2008
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