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Balsamic Glazed Salmon

Balsamic Glazed Salmon may just be my new favorite way to serve pan-seared salmon.

This savory sauce is easy to make and will add a sweet and tangy kick to pan-seared salmon.

To make the glaze, add balsamic vinegar, maple syrup, dijon mustard and finely chopped garlic to a small saucepan. I used black garlic, which is a bit more mellow than traditional garlic; use whatever you have on hand. (You can read more about black garlic here.) Bring the glaze to a boil over medium heat, stirring constantly. Reduce the heat to simmer and cook until the glaze is thick. Set aside to cool slightly.

While the glaze is simmering, pan-sear the salmon. The salmon will cook quickly with this method. Rinse and dry the salmon and season it with sea salt and pepper. Add a little olive oil to your skillet, heat it on high and add the salmon, flesh side down, and sear for a few minutes until a crust has formed. Reduce the heat to low and add a small amount of water or white wine to the pan, whichever is handy, and put a lid on it to finish cooking the salmon all the way through. Once cooked, flip it out onto a plate to rest, skin side down.

When you’re ready, plate it up, and drizzle the balsamic glaze over the salmon. Enjoy!

Balsamic Glazed Salmon

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

Balsamic Glazed Salmon

Author: Zesty Olive

Serves: 4 servings

Ingredients

Glaze:
¾ cup balsamic vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 clove garlic, peeled and finely chopped
Salmon:
Four salmon fillets
Olive oil
Sea salt and freshly ground pepper

Instructions

To make the glaze:
Add balsamic vinegar, maple syrup, dijon mustard and finely chopped garlic to a small saucepan.
Bring the glaze to a boil over medium heat, stirring constantly. Reduce the heat to simmer and cook until the glaze is thick. Set aside to cool slightly.
To make the salmon:
While the glaze is simmering, pan-sear the salmon. The salmon will cook quickly with this method.
Rinse and dry the salmon and season it with sea salt and pepper.
Add a little olive oil to your skillet, heat it on high and add the salmon, flesh side down. Sear for a few minutes until a crust has formed.
Reduce the heat to low and add a small amount of water or white wine to the pan, and put a lid on it to finish cooking the salmon all the way through. Once cooked, flip it out onto a plate to rest, skin side down.
When ready to serve, plate the salmon and drizzle with balsamic glaze.

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Casseroles, Recipes, Sides, Vegetables

Creamed Corn Casserole

Here my easy recipe for how to make a creamed corn casserole using fresh corn off the cob.

Note: This post contains affiliate links for products on Amazon.

This recipe is so easy and the end result is a sweet, creamy corn casserole that you won’t be able to stop eating!

Begin with fresh corn. Remove the corn from their husks, rinse and remove the corn silks. It’s okay if you don’t remove them all – I’m not sure that’s even possible! It won’t hurt if there are a few silks hanging out in the end product.

You’ll need a large, deep bowl for cutting the kernels, as well as a smaller bowl, turned upside down, to fit inside the larger bowl. Rest and hold an ear of corn, vertically, on top of the smaller bowl while you slice off the kernels of corn. This will allow your knife room to slice all the way to the bottom of the ear of corn while the kernels fall into the larger bowl. Work your way around each ear of corn, slicing the kernels off. Flip your knife over to the dull side and using a little pressure, scrape the ear of corn, vertically, to release any milky residue left on each ear of corn. Repeat this process for each ear of corn.

Then, you’ll just add some heavy cream, butter, salt and pepper and stir to combine. Pour the mixture into a baking or casserole dish and bake until done. (I love my Le Creuset casserole dish – clean up is a breeze!)

I like to get a little brown color on the top, but make sure you don’t over-bake it. You don’t want it to be dry.

You’ll be amazed at how sweet the corn tastes! That’s pure fresh corn, no sugar added, that gives it the sweet taste. Oh, the cream helped, too!

Not in the mood for creamed corn? Check out my Grilled Corn On The Cob recipe!

Creamed Corn Casserole

Prep time

15 mins

Cook time

45 mins

Total time

1 hour

Creamed Corn Casserole, adapted from The Pioneer Woman

Author: Zesty Olive

Serves: 4-6 servings

Ingredients

6 - 8 ears of corn, removed from husk
⅔ cup heavy cream
3 Tablespoons of butter, softened
½ teaspoon, salt
Pepper, to taste

Instructions

Remove the corn from the husks, rinse and remove corn silks.
In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.
Add heavy cream, softened butter, salt and pepper, to taste; mix well. Pour mixture into a baking dish. Bake at 350Fº for 45 - 60 minutes or until thoroughly warmed through.

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Recipes, Sides, Vegetables

Fried Okra Recipe

Here’s my easy recipe for fried okra, a classic southern side dish, made in a cast-iron skillet!

Note: This post contains affiliate links for products on Amazon.

In the south, fresh okra is a staple at farmer’s markets and grocery stores. It’s so easy to prepare in a cast iron skillet. This classic southern fried okra dish is very simple and easy to make. I’ll even show you how to minimize any slime factor when preparing this okra recipe!

When purchasing okra at the market, look for and choose the smaller pods. Smaller pods will equal less slime factor. Plus, the larger pods are usually less tender, so really seek out small to medium pods. Wash, rinse and completely dry the okra before slicing the pods for this recipe. Dry okra pods equal less slime when slicing and cooking.

Cut off the ends and tips of each okra pod and then slice each pod into small pieces, about half an inch per piece. If you slice the pieces too small, you’ll induce the slime factor. Once the okra is sliced, set aside.

If you love southern produce, check out this amazing cookbook with recipes specifically for southern style veggies!

In a mixing bowl, combine flour, corn meal and salt and pepper. Add the sliced okra and stir to combine and coat each pod in the cornmeal mixture.

In a cast iron skillet, add oil and heat until sizzling. Use a slotted spoon to add okra to skillet. The slotted spoon will help shake off any cornmeal mixture that didn’t adhere to the okra. You don’t want the excess cornmeal in the skillet because it will fry quickly and burn. Layer the okra on the bottom of the skillet and let fry until lightly brown on the bottom. Turn heat down and gently turn the okra over and brown the other side. Make sure all sides have fried to a golden brown before removing from skillet.

Drain okra on a paper towel before serving.

If you love cooking with a cast iron skillet, check out more skillet recipes:
Skillet Chicken Fajitas
Skillet Garlic Chicken With Sun-Dried Tomatoes
Quick & Easy Chicken Fiesta Skillet

If you like these recipes, consider joining the Zesty Recipes Facebook Group. We’d love to have you!

Fried Okra Recipe

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Fried Okra Recipe

Author: Zesty Olive

Serves: 2-4

Ingredients

2 pounds okra, sliced
¾ cup corn meal
½ cup all-purpose flour
Salt and pepper, to taste
¼ cup Sesame oil (or vegetable oil)
Note: best prepared in a cast iron skillet.

Instructions

Wash and completely dry okra before slicing. Slice in half-inch thick pieces, or slightly smaller. Set aside.
In mixing bowl, combine flour, cornmeal and salt and pepper.
Add sliced okra to cornmeal mixture and stir to coat each piece.
Heat oil in iron skillet until sizzling.
Use a slotted spoon to add okra to skillet. The slotted spoon will help shake off any cornmeal mixture that didn't adhere to the okra.
Layer the okra on the bottom of the skillet and let fry until lightly brown on the bottom.
Turn heat down to medium, and gently turn the okra over and brown the other side. Make sure all sides have fried to a golden brown before removing from skillet.
Drain okra on paper towels before serving.

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