Balsamic Glazed Salmon

Today I tried to make Balsamic vinegar glazed salmon. It was several weeks ago that over a series of emails between my friends. Who knows what we may have been talking about, but it came to the topic of balsamic glazed salmon and one friend said it was really good. So today, I decided to make it. I used the base recipe from Epicurious and then added some stuff and replaced some stuff to make it my own style. It came out very good for something I never made before.


I followed the recipe (kinda). I didn't really used the quantity since in cooking I'm an eyeballer, which means I prefer to just pour, sprinkle, splash, etc, whatever amount that I "feel" would suffice. I had to make two batch of marinade since the first batch wasn't enough with all the salmon steaks I cut up. Also, instead of orange juice because I didn't have oranges, I used Cutie tangerines--the small tangerines that are oh-so cute (hence the name! ;]) I also used a spoonful of honey to add some sweetness into the marinade. I read the comments on Epicurious and found that some people said adding white wine makes it better, so that's just what I did. I love adding wine into marinade/sauce(remember my strawberry shortcake, ladies?). I can't tell the presence of white wine, but I think that's because I only added a tablespoon of it. But from chemistry, I know that alcohol has a bursting reaction to heat...so good to me! =] Something else I did differently was use the tangerine peels. I cut the peels into strips after I squeezed all the juices out and added them to the marinade. When I fried up the salmon, I also fried up the tangerine peels. They were incredibly good to eat after they caramelized in the sauce; they had this tangy, sweet, citrusy-bitterness to them.
In addition, I made my veggies! Red and green bell peppers, tomatoes, chives, fresh rosemary that was left over from the marinade, and of course, stir fry it up with the marinade sauce that was left over. Totally incredible!

My dad wondered if the balsamic vinegar glazed salmon was an American cuisine, then what was the tangerine for. I simply told him it was my attempt at fusion...I think I have a new love for fusion food.

Love from Allison!
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