[Marianne]

Salmon with Balsamic Reduction

Six servings. From local newspaper.



1/2 cup aged balsamic vinegar

1/2 cup chicken broth

1 teaspoon finely chopped fresh thyme

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

2-pound salmon fillet, cut into 6 equal pieces

2 teaspoons canola oil



Combine the vinegar and chicken broth in a nonreactive pan. Bring to a simmer and reduce gently over low heat until reduced by half, 20 to 25 minutes. Set aside.



While the vinegar is reducing, combine the thyme, salt, and pepper, then rub the top of the salmon pieces evenly with it.



Place a skillet over medium-high heat until hot, then add the oil; when it is hot, add half the salmon flesh-side down. Saute for 6 minutes. Turn over the fillets and cook for 5 to 6 more minutes, until flaky but still slightly pink in the middle. Repeat with the remaining salmon.



Drizzle the salmon with some of the reduction. You may not need all the sauce.