King Salmon Portions
$20.00 /lb.
At the top of the class for its prized rich salmon flavor.
Firm texture and flakes easily.
Boneless, skin-on, individually vacuum-packed, blast frozen.
Excellent source of protein. Rich in heart-healthy omega-3 fatty acids, vitamins, and minerals.
Bake, Broil, Grill, Smoke, Sauté, Ceviche
Try Our Delicious Recipe
Balsamic Glazed Salmon
Ingredients
4 (6-8 ounce) portions of Salmon
1 1/2 c. Balsamic Vinegar
1 1/2 tsp. dried, crushed rosemary
1/2 tsp. cracked black pepper
1 T. fresh minced garlic
2 T. Olive oil
Foil lined baking sheet
Salt / Pepper to taste
Directions
Step 1:
Preheat oven to 375 degrees.
Step 2:
In a small saucepan, combine Balsamic Vinegar, rosemary, garlic and cracked black pepper – bring to a boil, then reduce to simmer for approximately 15 minutes, or until reduced by about half (should be the consistency of maple syrup) WATCH CLOSELY! Once it begins to reduce, it can thicken quickly!
Step 3:
Pat fish dry and season with salt and pepper. Brush foil lined baking sheet with olive oil and place fish in the center. Either fold/crimp foil over fish, or cover fish with an additional piece of foil and bake for approximately 14 minutes – until almost fully cooked.
Step 4:
Remove pan/fish from oven, and change oven setting to BROIL.
Carefully open foil and spoon the Balsamic glaze over the fish. Place uncovered fish under broiler for approximately 2 to 3 minutes, until fully cooked and balsamic reduction begins to crystalize.
(internal temp should be 145 degrees).
NOTES:
• Using foil on your baking sheet allows for a quick and easy cleanup! The balsamic glaze gets sticky!
• Maple syrup or honey can be used as a glaze as well.
• This dish is great served with rice and your favorite steamed veggies
Wild Caught
Great Lakes Fish
From Michigan's U.P.
