Honey Balsamic Salmon with Italian Sauvignon Blanc

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I am not a chef. But I do appreciate an easy to prepare meal with a satisfying glass of wine. The purpose of this post is not to wow you with my culinary skills, but rather to pass along an easy-to-prepare meal paired with a savory glass of wine. If it ain’t easy, I ain’t posting it. So here we go…

The sign isn’t the only one getting lit…

Salmon roasted on a cedar plank. Just a little garlic. The aroma permeated our entire home. Not to the point that it was overpowering, but just enough to raise our appetites and stir memories of summer bonfires in the days of old. The sweet taste of honey and the tang of balsamic vinegar almost threw me into sensory overload.

But to complete this perfectly palate pleasing meal, I paired it with Villa Locatelli’s 2017 Sauvignon Blanc: on the drier side of sauvignon blanc, the mint finish perfectly accentuated the honey and balsamic vinegar.

Oh and thank you from the bottom of my heart to my neighbors who provided the freshly picked asparagus straight off their farm. I simply tossed the asparagus in olive oil, salt, pepper, and garlic powder, then roasted them in the oven alongside the salmon.

Alexa, my sous-chef-slash-DJ. Tonight’s Playlist Pairing: The Black Keys Radio on Pandora.

Cedar Plank Roasted Honey Balsamic Salmon

Prep Time: 10 minutes

Cook Time: 20-30 minutes

  • Salmon Filet
  • 1/4 cup balsamic vinegar
  • 2T honey
  • 1 glove garlic, minced
  • Cedar Plank (pre-soak for at least 30 minutes)
  1. Heat oven to 375F.
  2. Combine balsamic vinegar, honey, and garlic in a bowl. Whisk.
  3. Place the cedar plank on a cooking sheet. (Optional: line the cooking sheet with parchment paper.)
  4. Rinse the salmon and pat dry. Place the salmon on the cedar plank and baste with the honey-balsamic vinegar mixture.
  5. Occasionally basting with the leftover honey-balsamic vinegar, roast in the oven for approximately 20-25 minutes, or until a thermometer inserted into the thickest part of the fish registers 145F.
  6. Serve with roasted vegetables, Sauvignon Blanc…and a sprig of fresh mint. Enjoy!
I simply tossed the asparagus with olive oil, salt, and pepper then roasted it alongside the salmon. Don’t mind my Highland Cow on the side…

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