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Thread: REC: Salmon with Balsamic Vinegar

  1. #1
    Felice Guest

    Default REC: Salmon with Balsamic Vinegar

    Had this for dinner tonight and couldn't remember if I'd shared it, so here
    goes:

    SEARED SALMON WITH BALSAMIC VINEGAR GLAZE
    Gourmet magazine

    1/4 cup balsamic vinegar
    1/4 cup water
    1 1/2 tablespoons fresh lemon juice
    4 teaspoons packed light brown sugar
    4 (6-ounce) center-cut salmon fillets
    2 teaspoons vegetable oil
    Stir together vinegar, water, lemon juice [I've used lime, too] and brown
    sugar. Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch
    nonstick skillet over moderately high heat until hot but not smoking.
    Increase heat to high and sear salmon, skin sides up, until well browned,
    about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4
    minutes more. Transfer salmon to plates and carefully add vinegar mixture to
    skillet (liquid will bubble vigorously and steam). Simmer, stirring, until
    thickened and reduced to about 1/3 cup, about 2 minutes. Spoon glaze over
    salmon.

    Felice






  2. #2
    Steve Pope Guest

    Default Re: REC: Salmon with Balsamic Vinegar

    Felice <[email protected]> wrote:

    >SEARED SALMON WITH BALSAMIC VINEGAR GLAZE
    >Gourmet magazine


    >1/4 cup balsamic vinegar


    That's about $250 dollars right there!


    S.

  3. #3
    aem Guest

    Default Re: REC: Salmon with Balsamic Vinegar

    On Aug 16, 6:38 pm, "Felice" <fri...@comcast.net> wrote:
    > Had this for dinner tonight and couldn't remember if I'd shared it, so here
    > goes:
    >
    > SEARED SALMON WITH BALSAMIC VINEGAR GLAZE
    > Gourmet magazine
    > .....Heat oil in a 12-inch
    > nonstick skillet over moderately high heat until hot but not smoking.
    > Increase heat to high ....


    I use a stainless steel skillet for a very similar procedure. I think
    it handles the heat and searing and deglazing better. -aem



  4. #4
    Christine Dabney Guest

    Default Re: REC: Salmon with Balsamic Vinegar

    On Tue, 17 Aug 2010 01:41:37 +0000 (UTC), [email protected]
    (Steve Pope) wrote:

    >Felice <[email protected]> wrote:
    >
    >>SEARED SALMON WITH BALSAMIC VINEGAR GLAZE
    >>Gourmet magazine

    >
    >>1/4 cup balsamic vinegar

    >
    >That's about $250 dollars right there!


    One doesn't cook with the really good stuff, Steve...

    Christine
    --
    http://nightstirrings.blogspot.com

  5. #5
    Steve Pope Guest

    Default Re: REC: Salmon with Balsamic Vinegar

    Christine Dabney <[email protected]> wrote:

    >On Tue, 17 Aug 2010 01:41:37 +0000 (UTC), [email protected]


    >>>1/4 cup balsamic vinegar


    >>That's about $250 dollars right there!


    >One doesn't cook with the really good stuff, Steve...


    Yeah I know.

    Fact is, I have not had any of the real stuff on hand for about
    ten years. It has really gone up in price.

    Steve

  6. #6
    Christine Dabney Guest

    Default Re: REC: Salmon with Balsamic Vinegar

    On Tue, 17 Aug 2010 02:05:58 +0000 (UTC), [email protected]
    (Steve Pope) wrote:

    ..
    >Fact is, I have not had any of the real stuff on hand for about
    >ten years. It has really gone up in price.
    >
    >Steve


    I think I may have had some once...and I cannot remember when or
    where. But it was marvelous. I think I had some of it drizzled on a
    bit of Parmesan.

    Christine
    --
    http://nightstirrings.blogspot.com

  7. #7
    Steve Pope Guest

    Default Re: REC: Salmon with Balsamic Vinegar

    Christine Dabney <[email protected]> wrote:

    >I think I may have had some once...and I cannot remember when or
    >where. But it was marvelous. I think I had some of it drizzled on a
    >bit of Parmesan.


    Neal Rosenthal once imported several grades of true balsamic, which
    at the time had a retail cost between $60 and $120 for about a
    five-ounce bottle, depending on their age. But sometimes BevMo
    (maybe they were Liquor Barn then) would misprice them at $40 or $50.
    (Where did we finally come out on the food-buying ethics thread?)

    There is a claim that the same product is being marketed by
    Carandini. I may shell out to try it. (A little under $200.)

    A typical balsamic on the shelf at A. G. Ferrari is about $600
    for a small bottle.

    Steve

  8. #8
    Felice Guest

    Default Re: REC: Salmon with Balsamic Vinegar


    "Steve Pope" <[email protected]> wrote in message
    news:i4csr0$vq4$[email protected]..
    > Christine Dabney <[email protected]> wrote:
    >
    >>I think I may have had some once...and I cannot remember when or
    >>where. But it was marvelous. I think I had some of it drizzled on a
    >>bit of Parmesan.

    >
    > Neal Rosenthal once imported several grades of true balsamic, which
    > at the time had a retail cost between $60 and $120 for about a
    > five-ounce bottle, depending on their age. But sometimes BevMo
    > (maybe they were Liquor Barn then) would misprice them at $40 or $50.
    > (Where did we finally come out on the food-buying ethics thread?)
    >
    > There is a claim that the same product is being marketed by
    > Carandini. I may shell out to try it. (A little under $200.)
    >
    > A typical balsamic on the shelf at A. G. Ferrari is about $600
    > for a small bottle.


    Well, Steve, there's balsamic vinegar and then there's balsamic vinegar that
    knows someone. Lemme tell you that I wouldn't glaze my salmon with anything
    that costs $600 a bottle. At that price I'd either sip it straight or dab it
    behind my ears.

    Felice



  9. #9
    Sqwertz Guest

    Default Re: REC: Salmon with Balsamic Vinegar

    On Tue, 17 Aug 2010 02:05:58 +0000 (UTC), Steve Pope wrote:

    > Christine Dabney <[email protected]> wrote:
    >
    >>On Tue, 17 Aug 2010 01:41:37 +0000 (UTC), [email protected]

    >
    >>>>1/4 cup balsamic vinegar

    >
    >>>That's about $250 dollars right there!

    >
    >>One doesn't cook with the really good stuff, Steve...

    >
    > Yeah I know.
    >
    > Fact is, I have not had any of the real stuff on hand for about
    > ten years. It has really gone up in price.


    These are the most expensive I buy:

    <http://www.avantisavoia.com/index.cfm/m/144/fuseaction/store6products.productDetail/productId/26>
    <http://www.jonesandbones.com/index.php?action=item&substart=0&id=56>

    I've bought probably 8 of those over the years.

    There's no way I'm going to pay over $7/ounce for vinegar or alcohol. I
    keep the Fedoroni/Federozi/whatever and an equally cheap balsamic glaze on
    had for stews, braises, dressings.

    -sw

  10. #10
    Bob Terwilliger Guest

    Default Re: REC: Salmon with Balsamic Vinegar

    Christine wrote about balsamic vinegar:

    >> Fact is, I have not had any of the real stuff on hand for about
    >> ten years. It has really gone up in price.

    >
    > I think I may have had some once...and I cannot remember when or
    > where. But it was marvelous. I think I had some of it drizzled on a
    > bit of Parmesan.


    Uh... try five months ago at my house for your birthday. One of the canapes
    had balsamico tradizionale on it. (It was a roasted yellow bell pepper with
    chevre and balsamic.)

    Bob




  11. #11
    Steve Pope Guest

    Default Re: REC: Salmon with Balsamic Vinegar

    Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:

    >Christine wrote about balsamic vinegar:


    >>> Fact is, I have not had any of the real stuff on hand for about
    >>> ten years. It has really gone up in price.


    >> I think I may have had some once...and I cannot remember when or
    >> where. But it was marvelous. I think I had some of it drizzled on a
    >> bit of Parmesan.


    >Uh... try five months ago at my house for your birthday. One of the canapes
    >had balsamico tradizionale on it. (It was a roasted yellow bell pepper with
    >chevre and balsamic.)


    Bob, any particuar recommendations for one of these?

    Steve

  12. #12
    blake murphy Guest

    Default Re: REC: Salmon with Balsamic Vinegar

    On Mon, 16 Aug 2010 22:06:18 -0500, Sqwertz wrote:

    > On Tue, 17 Aug 2010 02:05:58 +0000 (UTC), Steve Pope wrote:
    >
    >> Christine Dabney <[email protected]> wrote:
    >>
    >>>On Tue, 17 Aug 2010 01:41:37 +0000 (UTC), [email protected]

    >>
    >>>>>1/4 cup balsamic vinegar

    >>
    >>>>That's about $250 dollars right there!

    >>
    >>>One doesn't cook with the really good stuff, Steve...

    >>
    >> Yeah I know.
    >>
    >> Fact is, I have not had any of the real stuff on hand for about
    >> ten years. It has really gone up in price.

    >
    > These are the most expensive I buy:
    >
    > <http://www.avantisavoia.com/index.cfm/m/144/fuseaction/store6products.productDetail/productId/26>


    from the site:

    'Rich and thick on the palette...'

    tsk, tsk.

    your pal,
    blake

  13. #13
    Bob Terwilliger Guest

    Default Re: REC: Salmon with Balsamic Vinegar

    Steve wrote:

    >> Uh... try five months ago at my house for your birthday. One of the
    >> canapes had balsamico tradizionale on it. (It was a roasted yellow bell
    >> pepper with chevre and balsamic.)

    >
    > Bob, any particuar recommendations for one of these?


    If you get one approved by the consortium, I think they're all excellent. Of
    course, the older it is, the more complex it will be and the more it will
    cost.

    Bob




  14. #14
    Sqwertz Guest

    Default Re: REC: Salmon with Balsamic Vinegar

    On Tue, 17 Aug 2010 10:48:34 -0400, blake murphy wrote:

    > On Mon, 16 Aug 2010 22:06:18 -0500, Sqwertz wrote:
    >
    >> These are the most expensive I buy:
    >>
    >> <http://www.avantisavoia.com/index.cfm/m/144/fuseaction/store6products.productDetail/productId/26>

    >
    > from the site:
    >
    > 'Rich and thick on the palette...'


    Is there something wrong with that?

    -sw

  15. #15
    Bob Terwilliger Guest

    Default Re: REC: Salmon with Balsamic Vinegar

    Steve wrote:

    >>> These are the most expensive I buy:
    >>>
    >>> <http://www.avantisavoia.com/index.cfm/m/144/fuseaction/store6products.productDetail/productId/26>

    >>
    >> from the site:
    >>
    >> 'Rich and thick on the palette...'

    >
    > Is there something wrong with that?


    Not if you're a painter.

    Bob




  16. #16
    brooklyn1 Guest

    Default Re: REC: Salmon with Balsamic Vinegar

    On Sun, 22 Aug 2010 02:55:54 -0700, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:

    >Steve wrote:
    >
    >>>> These are the most expensive I buy:
    >>>>
    >>>> <http://www.avantisavoia.com/index.cfm/m/144/fuseaction/store6products.productDetail/productId/26>
    >>>
    >>> from the site:
    >>>
    >>> 'Rich and thick on the palette...'

    >>
    >> Is there something wrong with that?

    >
    >Not if you're a painter.


    Bull****... "artist" would have been witty... but it's you, an
    intellectual 'dessert'. With the baboon assface and the mick lumped
    together there might be an IQ.

  17. #17
    Alan S Guest

    Default Re: REC: Salmon with Balsamic Vinegar

    On Sat, 21 Aug 2010 23:46:15 -0500, Sqwertz <[email protected]>
    wrote:

    >On Tue, 17 Aug 2010 10:48:34 -0400, blake murphy wrote:
    >
    >> On Mon, 16 Aug 2010 22:06:18 -0500, Sqwertz wrote:
    >>
    >>> These are the most expensive I buy:
    >>>
    >>> <http://www.avantisavoia.com/index.cfm/m/144/fuseaction/store6products.productDetail/productId/26>

    >>
    >> from the site:
    >>
    >> 'Rich and thick on the palette...'

    >
    >Is there something wrong with that?


    Depends on whether you wish to eat it or brush it on a canvas.

    Cheers, Alan, T2, Australia.
    d & e; metformin 1500mg
    --
    Everything in Moderation - Except Laughter.
    http://loraldiabetes.blogspot.com (Privacy On Forums And The Web)
    http://loraltravel.blogspot.com (Buenos Aires, Argentina)

  18. #18
    blake murphy Guest

    Default Re: REC: Salmon with Balsamic Vinegar

    On Sat, 21 Aug 2010 23:46:15 -0500, Sqwertz wrote:

    > On Tue, 17 Aug 2010 10:48:34 -0400, blake murphy wrote:
    >
    >> On Mon, 16 Aug 2010 22:06:18 -0500, Sqwertz wrote:
    >>
    >>> These are the most expensive I buy:
    >>>
    >>> <http://www.avantisavoia.com/index.cfm/m/144/fuseaction/store6products.productDetail/productId/26>

    >>
    >> from the site:
    >>
    >> 'Rich and thick on the palette...'

    >
    > Is there something wrong with that?
    >
    > -sw


    i think he meant 'palate.' i know many people think of cooking as an art,
    but it seems he ran into homophone trouble here.

    your pal,
    blake

  19. #19
    blake murphy Guest

    Default Re: REC: Salmon with Balsamic Vinegar

    On Sun, 22 Aug 2010 10:05:28 -0400, brooklyn1 wrote:

    > On Sun, 22 Aug 2010 02:55:54 -0700, "Bob Terwilliger"
    > <virtualgoth@die_spammer.biz> wrote:
    >
    >>Steve wrote:
    >>
    >>>>> These are the most expensive I buy:
    >>>>>
    >>>>> <http://www.avantisavoia.com/index.cfm/m/144/fuseaction/store6products.productDetail/productId/26>
    >>>>
    >>>> from the site:
    >>>>
    >>>> 'Rich and thick on the palette...'
    >>>
    >>> Is there something wrong with that?

    >>
    >>Not if you're a painter.

    >
    > Bull****... "artist" would have been witty... but it's you, an
    > intellectual 'dessert'. With the baboon assface and the mick lumped
    > together there might be an IQ.


    a sculptor wound use a 'palette'? you are a very stupid person.

    blake

  20. #20
    brooklyn1 Guest

    Default Re: REC: Salmon with Balsamic Vinegar

    On Sun, 22 Aug 2010 11:47:14 -0400, blake murphy
    <[email protected]> wrote:

    >On Sun, 22 Aug 2010 10:05:28 -0400, brooklyn1 wrote:
    >
    >> On Sun, 22 Aug 2010 02:55:54 -0700, "Bob Terwilliger"
    >> <virtualgoth@die_spammer.biz> wrote:
    >>
    >>>Steve wrote:
    >>>
    >>>>>> These are the most expensive I buy:
    >>>>>>
    >>>>>> <http://www.avantisavoia.com/index.cfm/m/144/fuseaction/store6products.productDetail/productId/26>
    >>>>>
    >>>>> from the site:
    >>>>>
    >>>>> 'Rich and thick on the palette...'
    >>>>
    >>>> Is there something wrong with that?
    >>>
    >>>Not if you're a painter.

    >>
    >> Bull****... "artist" would have been witty... but it's you, an
    >> intellectual 'dessert'. With the baboon assface and the mick lumped
    >> together there might be an IQ.

    >
    >a sculptor wound use a 'palette'? you are a very stupid person.


    Your mick brain is a wound, a mosquito bite... and WTF do you get
    sculptor??? Witless wound is all wound up... keep puffin, friggin'
    pothead. Wounded Kneeless! Ahahahahahahaha. . . .

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