Black Garlic Balsamic Glazed Salmon with Fennel Salad
Pan-fried salmon fillets topped with reduced black garlic balsamic glaze, served over a fresh salad of crisp fennel, rocket, crumbled feta, toasted pine nuts, and semi-dried tomatoes. The tangy glaze balances the rich salmon while the cool salad provides textural contrast.
Ingredients
- ½ cup black garlic balsamic vinegar with Jarrah honey
- 1 tbsp black garlic savoury paste
- ¼ cup vegetable stock, liquid
- 1 tbsp honey
- 1 tsp Dijon mustard
- 9 oz fennel, finely sliced
- 3 ½ oz arugula leaves
- 2 ¾ oz Greek feta, crumbledgoat cheese1:1dairytangyadds dairy
adds slight tang
- 1 ¾ oz pine nuts, toasted
- 3 ½ oz semi-dried tomato stripssun-dried tomato0.75:1tomato
more concentrated
- 1 tbsp olive oil
- 4 salmon fillets, skinless
- salt(optional)
- pepper(optional)
Instructions
- 1
Combine black garlic balsamic vinegar with Jarrah honey, black garlic savoury paste, vegetable stock, and honey in a small saucepan.
- 2
Simmer rapidly until reduced by half, then stir in Dijon mustard.
- 3
Strain the glaze and set aside.
- 4
Toss fennel, arugula, feta, pine nuts, and semi-dried tomato strips together for the salad.
- 5
Heat olive oil in a large non-stick frying pan at moderate temperature.
- 6
Fry salmon fillets for a couple of minutes on each side until cooked to your liking, adding more oil if needed.
- 7
Serve salmon on top of salad and drizzle with balsamic glaze.
- 8
Season with salt and pepper.
Tips
Use a mandolin peeler for consistent fennel slices.
Watch the glaze reduction closely to avoid over-reducing.
Good to Know
Glaze keeps refrigerated for up to 5 days in an airtight container. Cooked salmon best consumed same day.
Prepare glaze and salad components up to 4 hours ahead. Cook salmon to order.
Serve warm salmon immediately after cooking on chilled salad.
Common Mistakes
Reduce glaze too slowly to avoid thin, syrupy result.
Overcook salmon to prevent dry texture.
Substitutions
Dairy-Free Swaps
General Alternatives
more concentrated