blackened balsamic peach salmon and asparagus
Toasty on the outside, tender on the inside. Kinda like a sunburn, but better.
Ingredients
- 1 1/2 lb salmon
- 1 tbsp dark brown sugar
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 lb asparagus, ends trimmed
- steamed rice, to serve
balsamic peach sauce
- 3/4 cup balsamic vinegar
- 1/3 cup peach preserves
- 2 tsp dijon mustard
- 2 cloves garlic, minced
Instructions
- Pat the salmon very dry with paper towels. Toss together the brown sugar, smoked paprika, garlic, onion, and a pinch of salt and pepper. Drizzle the fish with olive oil and rub evenly with the seasoning blend.
- Heat 2 tablespoons olive oil in a skillet over medium. Sear the salmon, skin side down, for 4-5 minutes. Flip, and sear 3-4 minutes longer until very crisp and flaky. Move to a plate.
- Add an extra drizzle of olive oil if the pan looks dry. Toss in the asparagus and a pinch of salt and pepper. Saute 6-8 minutes, stirring once or twice, until tender.
- Meanwhile, prepare the balsamic reduction. In a small saucepan, whisk the vinegar, peach preserves, dijon, garlic, and a pinch of salt and pepper. Bring to a boil over medium-high heat and cook until reduced by half, about 8-10 minutes. The sauce will coat the back of a spoon when it's ready, and will thicken further as it cools.
- Divide the salmon and asparagus over bowls of rice. Drizzle with the balsamic sauce.