Balsamic vinegar is a ubiquitous kitchen staple, especially the affordable, supermarket condimento grade. But why settle for using it straight from the bottle? This recipe for a balsamic glaze adds a touch of maple and citrus, concentrating the flavors of an already complex, sweet/sour treat. While definitely not the authentic Modena or Reggio Emilia balsamic reduction, not barrel-aged for 12 to 25 years, the glaze does rate high marks for versatile deliciousness. And as a bonus, it only takes minutes to prepare.
Recently the glaze was popular brushed on salmon fillets and drizzled atop grilled nectarine halves. Quick, easy and incredibly flavorful, this Balsamic Glaze with Maple and Lemon is a winner!
|Photo: Iron Skillet Salmon|
|Photo: Butter-basted Salmon Brushed with Balsamic Glaze|
Maple, Balsamic and Lemon Glaze
1/4 cup maple syrup
1/4 cup balsamic vinegar
2 cloves garlic, pressed or minced
1 Tablespoon olive oil
- Combine the first 4 ingredients (lemon juice through garlic) in a small, heavy bottomed saucepan and bring to a boil over medium high heat. Do NOT let it foam up and boil over.
- Lower the heat enough to maintain a bubbling simmer and cook to reduce for roughly 6-8 minutes, stirring occasionally. Remove from the heat. As it cools the liquid will thicken; thick enough to coat the back of a spoon. Not thick enough? give it a few more minutes on the heat.
- Stir in the olive oil and you're ready to go.
- Grill or broil a salmon fillet or steak, brushing occasionally with the glaze as you cook. Avoid flareups! OR use as a finishing glaze immediately after you pull the fish from the grill or skillet.
- This should hold for several weeks in the fridge, but it never lasts that long in my galley.
- See also the recipe and steps for my Balsamic Reduction.