Balsamic Glazed Salmon

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  10 oz Salmon
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  2 tsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 Garlic(6g)
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  3 tbsp Vinegar, Balsamic
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  2 tsp Honey
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  2 tsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  0.5 tsp 1/2 teaspoon kosher salt
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  0.3 tsp 1/4 teaspoon ground black pepper
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  Parsley, Fresh

Instructions

1. 1Heat the olive oil in a large skillet over medium heat for 1 minute, then add the fresh garlic and cook for 2–3 minutes until fragrant and lightly golden, stirring occasionally to prevent burning.
2. 2Add the balsamic vinegar, honey, and Dijon mustard to the skillet, whisk to combine, and simmer over medium heat for 4–5 minutes until the glaze thickens and coats the back of a spoon, stirring occasionally; transfer the glaze to a bowl and set aside.
3. 3Pat the salmon dry with paper towels, season both sides with the kosher salt and ground black pepper, then place skin-side down in the skillet over medium-high heat and cook for 3–4 minutes until the skin is crispy and releases easily from the pan.
4. 4Flip the salmon carefully, reduce heat to medium, and brush generously with the balsamic glaze; cook for 4–6 minutes until the flesh is opaque throughout and flakes easily with a fork when tested at the thickest part, or until internal temperature reaches 145°F.
5. 5Brush the salmon with any remaining glaze and cook for another 1–2 minutes to caramelize slightly on the surface.
6. 6Divide the salmon evenly into 2 airtight containers while still warm, spooning any remaining glaze over each portion and topping with fresh chopped parsley.
7. 7Cover and store in the refrigerator for up to 4 days; reheat gently over medium-low heat or in the microwave at 50% power for 2–3 minutes until warmed through.