Seared Salmon with Balsamic Glaze and Asparagus

I know we had salmon last week, but I just LOVE it! This recipe is by America's Test Kitchen, and I also usually really enjoy their recipes. I hope you like it too!

GLAZE:
1/4 c. balsamic vinegar

1/4 c. orange juice

2 Tbs. honey

1/8 t. red pepper flakes

1 sprig fresh rosemary (I used dry)

SALMON:
2 t. vegetable oil

4 skin-on salmon fillets, about 6 oz. each

salt and pepper

2 Tbs. butter

Combine the vinegar, orange juice, honey and pepper flakes. Add rosemary and set aside.

Heat oil in a large nonstick skillet over medium-high. When hot, season salmon with salt and pepper, and cook, skin side up and without moving fish, until well browned (about 4-5 minutes). Flip and continue cooking until fish is done (about 2-3 minutes more).  Remove fish and cover to keep warm.

Put your asparagus on to steam.

In the same pan (remember it's hot), carefully pour in the vinegar/orange juice mixture. Simmer for 5 minutes or so, until syrupy and remove from heat. Remove rosemary sprig if you put it in, and whisk in butter to make it smooth and delicious. Season with salt and pepper and pour over salmon.

This recipe is from The Best Simple Recipes by America's TEST KITCHEN.

(My note: I found that doing the fish with the skin on made it very "fishy". Next time I will do it without the skin. It would also be fantastic with rice.)