Detroit Eats

Musings of A Detroit Based Food Fanatic

Salmon with Balsamic Vinegar Glaze and White Bean Ragout

with 8 comments

salmon 4

     Although I am not a big fish eater every once and a while I like a good piece of fish. One of my “go to” fish recipes involves Salmon. The health benefits of salmon are well known. A 3 oz portion contains 18.8 grams of protein or 38% of the recommended daily allowance. Salmon also contains significant levels of Omega 3 fatty acids, which have been shown to be an essential part of a healthy diet.

     One of my favorite ways to prepare Salmon is to sear it in a pan and serve it with a Balsamic Vinegar Glaze. I start with the skin side down for four minutes in order to get the skin crispy. I then flip the fish and sear for 2 minutes more and finish in a 350 degree oven. If you don’t care for the skin feel free to remove it either prior to or after cooking. For the sauce I simply reduce 1/2 cup of Balsamic Vinegar with 1/4 cup of sugar until it thickens.

     To accompany the Salmon I enjoy a White Bean Ragu. The ragout should be made in advance so it is ready when the Salmon is.

     I place the Salmon on top of the ragout and drizzle the Balsamic Glaze over. In addition to cutting the fattiness of the fish the sauce compliments the ragout and brings the whole dish together.

     Salmon with Balsamic Vinegar Glaze (makes 2 portions)

2 portions (4 oz each) Salmon
2 tablespoons Vegetable oil
1/2 cup Balsamic Vinegar
1/4 cup white sugar

Salt and pepper to taste

Sprinkle salt and pepper on the Salmon filets
Heat vegetable oil in an oven proof sauté pan
Place Salmon in sauté pan skin side down
Cook for 4 minutes being careful not to burn the skin (watch the temperature)
Turn Salmon and cook for 2 minutes (flesh side down)
In a separate pan bring the vinegar and sugar to a boil
Reduce to a glaze


White Rean Ragout

1 can white beans (Northern or Cannelini)
1/4 cup onion finely chopped
1/8 cup celery finely chopped
1/8 cup carrot finely chopped
1/4 cup diced tomato
1 teaspoon garlic
2 teaspoons cooked bacon
1/2 cup chicken stock
1 tablespoon chopped fresh basil
salt and pepper to taste
2 teaspoons Olive oil

You may find that this becomes your favorite way to cook Salmon. I know it has become mine!

Saute onion,celery and carrot in vegetable oil until soft
Add chopped garlic,tomato and bacon and cook for 2 minutes (stir frequently)
Add stock and cook until stock is reduced by 1/2
Add Beans and heat through. It is important for the beans to absorb flavor from the stock.
Add Fresh Basil



Place bean ragout in the center of the plate.
Place salmon on top (crispy skin side up)
Drizzle sauce over and around the salmon

Written by Ed Schenk

February 1, 2010 at 1:25 am

Posted in Recipe

Tagged with , , , ,

8 Responses

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  1. I love salmon (have a recipe on my blog right now). This looks so healthy with the addition of the beans. The balsamic glaze sounds perfect with the salmon.


    February 16, 2010 at 5:50 am

  2. sounds delicious…weve been getting a lot of salmon lately..will try. Thanks.


    February 7, 2010 at 10:04 am

    • Thanks for stopping by. You can’t go wrong with the sauce. Just don’t over reduce or you end up with candy.

      Ed Schenk

      February 7, 2010 at 10:17 am

  3. Salmon w/balsamic is such a great idea – and I always love fish with white beans!


    February 2, 2010 at 5:48 am

    • Thanks for stopping by!The balsamic with the salmon is awesome. The bean ragout just takes it up another notch.

      Ed Schenk

      February 2, 2010 at 5:55 am

  4. Sounds delicious! Alaskan wild Sockeye is in season now too! We’ll have to try this out! Thanks for sharing.


    Victor Panichkul

    February 2, 2010 at 5:15 am

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