TC Recipe: Balsamic Glazed Salmon

November 02 2009

By Catering Chef Christian Johnston
Suggested Pairing: 2007 NxNW Walla Walla Syrah
Serves 2



  • 2 ea 8oz portions salmon
  • 1 ea carrot, peeled
  • 1 ea Yukon potato, sliced into batons
  • 2 ea shallots
  • 1 ea garlic clove
  • 1 T herb mix (parsley, chive, thyme)
  • 1 T sugar
  • 1 C heavy cream
  • ¼ C chicken stock


Dissolve sugar in balsamic vinegar, set aside. In a stainless steel sauce pan, lightly sauté diced garlic and shallots. Add carrot and Yukon potato, increase heat. When carrots and potatoes begin to darken, add chicken stock, and cream, reduce heat to low, simmer until vegetables are tender.In a lightly oiled sauté pan, sear salmon on high heat, put into 350° oven seared side down for 5 minutes. Remove from oven, drain any excess fat from pan, add balsamic sugar mixture to pan, over medium heat reduce vinegar with salmon in pan until liquid becomes thick and one side of salmon is thoroughly coated. Remove vegetables from cream, plate, add herbs to remaining cream, pour onto plate. Add salmon and serve.