Geoffrey Zakarian’s Salmon with Balsamic Apricot-Ginger Marmalade Glaze | The Kitchen | Food Network

Balsamic glaze hits that tangy-sweet note that makes anything taste better. And this apricot-ginger version is Geoffrey’s way of taking it up one more level. This glaze is perfect on chicken, steak, roasted vegetables, salads, crostini and even fruit!
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Salmon with Balsamic Apricot-Ginger Marmalade Glaze and Warm Pea Salad with Fresh Herbs
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Intermediate
Total: 1 hr 40 min (includes cooling time)
Active: 35 min
Yield: 4 servings

Ingredients

Glaze:
1 cup balsamic vinegar
2 tablespoons honey
2 tablespoons store-bought apricot marmalade
1 tablespoon fresh ginger juice

Salmon:
2 tablespoons canola oil
4 skin-on center-cut salmon fillets (each about 6 ounces)
Kosher salt

Warm Pea Salad with Fresh Herbs:
3 tablespoons olive oil
1 to 2 shallots, thinly sliced into rings
1/2 cup chicken stock
3 tablespoons chardonnay vinegar or white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
1 cup fresh peas
1 cup pea tendrils, chopped into 1-inch pieces
1 cup fresh small mint leaves, any larger leaves torn
1 cup fresh small basil leaves, any larger leaves torn

Directions

For the glaze: Combine the balsamic vinegar and honey in a small pot. Bring to a simmer over medium-high heat. Lower to medium and continue to simmer until the mixture has reduced by half and is syrupy, 5 to 10 minutes. Add the marmalade and ginger juice and stir to combine.

Allow to cool completely (the mixture will continue to thicken to a glaze consistency).

For the salmon: Preheat the oven to 375 degrees F.

Heat the canola oil in a cast-iron or other ovenproof skillet over medium-high heat. Sprinkle the salmon with salt and place skin-side down in the skillet. Cook to crisp up the skin and cook the salmon through, 5 to 7 minutes. Spoon the warm glaze over the top of each piece of salmon to serve.

For the warm pea and herb salad: In a medium saute pan, add 2 tablespoons olive oil and place over medium heat. Add the shallots and cook for a minute or so. Deglaze the pan with the chicken stock and 1 tablespoon vinegar. Bring to a simmer, then allow to cook until softened, about 3 minutes. Stir in the Dijon mustard and honey, then season with salt and pepper.

Add the peas and cook until the peas are just cooked through and still crisp, another 1 to 2 minutes. Remove from the heat to a platter.

Make the salad. In a medium bowl, add the pea tendrils, mint and basil. Drizzle with the remaining 2 tablespoons vinegar and remaining tablespoon olive oil. Season with salt and pepper and toss to evenly coat. Pile high on top of the warm peas.

Serve the salmon with the warm pea and herb salad.

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Geoffrey Zakarian’s Salmon with Balsamic Apricot-Ginger Marmalade Glaze | The Kitchen | Food Network

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