Recipe: Maple Balsamic Glaze, Seared Salmon with Balsamic-Orange Sauce for Elizabeth

Maple Balsamic Glaze
Makes 4 (1 tablespoon) servings plus 1/4 cup for basting

1/4 cup frozen apple juice concentrate
1/4 cup real maple syrup
1/4 cup balsamic vinegar
1 teaspoon pressed garlic
1/8 teaspoon white pepper
1 teaspoon brown sugar

This glaze is delicious used as a baste or finishing sauce for grilled pork, beef, lamb or chicken. You can also make it up to 5 days in advance of serving if refrigerated in an airtight container. A little of this goes a long way. But if you would like extra sauce, simply double the recipe.

In a 1-quart saucepan, whisk juice concentrate, maple syrup, balsamic vinegar, garlic, pepper and sugar. Bring to a boil over high heat, whisking constantly and cook for 5 to 6 minutes until sauce is reduced to 1/2 cup. Remove from the heat and reserve 1/4-cup of the sauce to finish the chops just before serving. Use the remainmg 1/4 cup as a marinade for the onions, apples and as a baste for the pork chops.

Seared Salmon with Balsamic-Orange Sauce

1/2 cup fresh orange juice
1/4 cup balsamic vinegar
1 small onion, minced
2 teaspoons chopped fresh mint
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh parsley
1 tablespoon olive oil
Salt and pepper
4 salmon fillets (5 ounces each)

Preheat the oven to 400 degrees F. In a small bowl, combine the 1/2 cup orange juice, 1/4 cup balsamic vinegar, the minced onion, and 2 teaspoons each of fresh mint, basil, and parsley. In a large nonstick ovenproof skillet, heat the 1 tablespoon olive oil over medium-high heat. Add the oil. Add the salmon fillets in one layer, skin side down, season with salt and pepper, and cook 3 minutes. Transfer the skillet to the oven and roast 6 to 8 minutes, or until the fillets just flake when tested with a fork.

Meanwhile, heat a medium skillet. Add the sauce ingredients and bring to a simmer. Cook 5 minutes, until reduced slightly. Remove the pan from the heat.