Balsamic Glazed Salmon

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  Salmon(142g)
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  Olive oil(10g)

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

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  Garlic(120g)
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  Vinegar, Balsamic(45g)
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  Honey(10g)
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  Mustard, Dijon(10g)

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

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

Instructions

1. 1Heat the olive oil in a 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.
3. 3Pat the salmon dry with paper towels, then place skin-side down in a large skillet over medium-high heat with a light coating of olive oil and cook for 3–4 minutes until the skin is crispy.
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.
5. 5Brush the salmon with any remaining glaze and cook for another 1–2 minutes to caramelize slightly, then transfer to a plate.
6. 6Divide the salmon evenly into 2 airtight containers while still warm, spooning extra glaze over each portion.
7. 7Top each portion with fresh chopped parsley and store in the refrigerator for up to 4 days, reheating gently over medium-low heat or in the microwave at 50% power for 2–3 minutes.