Seakittens with Balsamic Vinegar

Despite efforts to convince me otherwise, I enjoy a good fish now and then. There is a nice little fish store by my house with a good selection of fish for reasonable prices. That convenience/cheapness alone should convince me to eat it more often. I only eat fish weekends or Wednesdays, though, because they pick up the garbage Sundays and Thursdays and we don't have a dumpster and your delicious meal three days ago becomes a reason to set your house on fire after those fish scraps have been sitting there for a while.

But! On the days when I do have fish, my favorite meal is salmon with a balsamic vinegar orange glaze. It is one of those things that sound amazing (I think anytime you can, throw that word "glaze" into a recipe), but actually takes about 10 minutes to prepare. It is definitely a show-off dinner for when you want to impress someone (date? boss? repo man?), and with some rosemary potatoes on the side (you can try to make these but they're just as good and not too expensive if you get them from a deli), you've really got yourself a meal there.

This recipe is from one of those little 15-minute-meal cards they hand out at the grocery

BALSAMIC SALMON

INGREDIENTS:
¼ cup balsamic vinegar
¼ orange juice
2 tablespoons honey
1 sprig rosemary
1 ½ lbs salmon
salt and pepper
2 tablespoons unsalted butter

DIRECTIONS:
Whisk vinegar, orange juice, honey, and pepper flakes together in a small bowl, then add rosemary.
Heat oil in a large nonstick skillet over medium-high heat until smoking.
Season salmon with salt and pepper and cook skin side up without moving, until well browned, 4 to 5 minutes.
Flip fish skin side down and cook until all but very center of fish is opaque, 2 to 3 minutes. Transfer to platter and tent with foil.
Wipe out pan with paper towels and lower heat to medium.
Carefully pour balsamic mixture into pan (it will splatter).
Simmer until thick and syrupy, about 5 minutes.
Remove rosemary.
Whisk in butter, season sauce with salt and pepper, and pout over salmon.
Serve.