Golden, succulent salmon, accompanied by a rich, intense balsamic sauce and a crunchy garnish, offering a savory and sweet-and-sour contrast.
Video recipe
Ingredients
- 4 fresh salmon steaks (about 180 g each)
- 2 tbsp extra virgin olive oil
- Salt, to taste
- Black pepper
- Fresh thyme or dill
- 80 ml Vinagrum 5 Sigilli PGI Balsamic Vinegar of Modena Andrea Milano
- 1 tbsp honey
- 1 tsp brown sugar
- 20 g butter
- Grated orange zest (optional)
Method
Preparing the sauce
1. Pour the Prestige balsamic vinegar into a small saucepan.
2. Add the honey and brown sugar.
3. Cook over low heat for about 5–8 minutes, until thicker and glossy.
4. Remove from the heat and stir in the cold butter to make the sauce creamy.
Cooking the salmon
5. Pat the salmon steaks dry with kitchen paper.
6. Season with salt, pepper and a little olive oil.
7. Cook skin-side down in a non-stick pan for 4–5 minutes.
8. Turn and cook for another 2–3 minutes.
9. The centre should remain tender and slightly pink.
Plating
10. Spoon the balsamic sauce onto the plate.
11. Place the salmon on top.
12. Garnish with fresh herbs and a few drops of the reduction.
Products
Vinegars for this recipe
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Prestige Balsamic Vinegar – Salmon with Caramelised Sauce
Golden, succulent salmon, accompanied by a rich, intense balsamic sauce and a crunchy garnish, offering a savory and sweet-and-sour contrast.
Ingredients
- 4 fresh salmon steaks (about 180 g each)
- 2 tbsp extra virgin olive oil
- Salt, to taste
- Black pepper
- Fresh thyme or dill
- 80 ml Vinagrum 5 Sigilli PGI Balsamic Vinegar of Modena Andrea Milano
- 1 tbsp honey
- 1 tsp brown sugar
- 20 g butter
- Grated orange zest (optional)
Method
Preparing the sauce
1. Pour the Prestige balsamic vinegar into a small saucepan.
2. Add the honey and brown sugar.
3. Cook over low heat for about 5–8 minutes, until thicker and glossy.
4. Remove from the heat and stir in the cold butter to make the sauce creamy.
Cooking the salmon
5. Pat the salmon steaks dry with kitchen paper.
6. Season with salt, pepper and a little olive oil.
7. Cook skin-side down in a non-stick pan for 4–5 minutes.
8. Turn and cook for another 2–3 minutes.
9. The centre should remain tender and slightly pink.
Plating
10. Spoon the balsamic sauce onto the plate.
11. Place the salmon on top.
12. Garnish with fresh herbs and a few drops of the reduction.