Savory Salmon with Vanilla Balsamic Marinade

16 Jan

Zak ordered a boatload of vanilla beans for making vanilla extract and beer.  Since neither of us were excited at the prospect of having a ton of baked goods around the house, I thought I’d try to find a savory application to use up a couple of them.  I Googled around for awhile before I saw this vanilla and balsamic marinade for fish.  I immediately knew it would be something both Zak and I could get excited about, so I added salmon to our shopping list.  I am very glad I did, because this slightly sweet, slightly acidic marinade was absolutely lovely with the fatty, rich taste of the salmon.  The marinade forms a slightly sticky-sweet crust on the fish, offset by the luscious, silken texture of the salmon.  I served this with lemon-parsley white asparagus and wilted arugula with pearled barley, the recipes for which I will likely be posting over the next several days.

Though I was initially slightly skeptical about the thought of vanilla on anything savory (especially fish!), I’m now looking forward to trying it in other applications.  Vanilla needn’t be relegated to the dessert table – when treated properly, it has a hint of sweetness with a dark, musky undertone that works really well in this savory application.  I can’t wait to see where else it might work!

Savory Salmon with Vanilla Balsamic Marinade

Adapted from SheKnows.com

1 lb. center-cut salmon, cut into 2 fillets

2-3 tbs. olive oil

1/2 small onion, peeled and roughly chopped

1/4 cup fresh flat leaf parsley

1/4 tsp. brown sugar

1/2 tsp. Worcestershire sauce

1 tbs. balsamic vinegar

1/2 tsp. Dijon mustard

Caviar from two vanilla beans

Kosher salt and freshly cracked black pepper

1 tbs. olive oil

Combine all ingredients except fish and canola oil in food processor and puree.  Pour into a ziplock bag and add salmon fillets.  Marinate 1 hour.  Remove salmon fillets and season with kosher salt and freshly cracked black pepper.  Brush flesh side with marinade.

Preheat broiler.

Add olive oil to a 10″ cast iron pan and heat over medium-high heat.  Add salmon flesh side down and cook 3-4 minutes until a slight crust forms.  Flip and cook another 2-3 minutes until skin is crispy.  Brush thoroughly with marinade and transfer to broiler.  Cook another 2-3 minutes until a glaze forms and fish is cooked to desired temperature.

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2 Responses to “Savory Salmon with Vanilla Balsamic Marinade”

Trackbacks/Pingbacks

  1. Butter and Parsley Sauteed White Asparagus « Kelseyincleveland's Blog - January 18, 2012

    […] debating on what side to serve with our savory salmon with vanilla balsamic marinade, this lovely white asparagus caught our eye.  Neither of us had tried it before, but I figured it […]

  2. Kelseyincleveland’s Second Blog-o-versary « Kelseyincleveland's Blog - July 15, 2012

    […] Savory Salmon with Vanilla-Balsamic Marinade […]

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