Geoffrey Zakarian's Salmon with Balsamic Apricot-Ginger Marmalade Glaze | The Kitchen

Balsamic glaze hits that tangy-sweet note that makes anything taste better. And this apricot-ginger version is Geoffrey's way of taking it up one more level. This glaze is perfect on chicken, steak, roasted vegetables, salads, crostini and even fruit! #GeoffreyZakarian #FoodNetwork #TheKitchen #Salmon Watch Geoffrey on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/4hQagG5 Subscribe to Food Network ▶ https://foodtv.com/3RLCgkh Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Salmon with Balsamic Apricot-Ginger Marmalade Glaze and Warm Pea Salad with Fresh Herbs RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Intermediate Total: 1 hr 40 min (includes cooling time) Active: 35 min Yield: 4 servings Ingredients Glaze: 1 cup balsamic vinegar 2 tablespoons honey 2 tablespoons store-bought apricot marmalade 1 tablespoon fresh ginger juice Salmon: 2 tablespoons canola oil 4 skin-on center-cut salmon fillets (each about 6 ounces) Kosher salt Warm Pea Salad with Fresh Herbs: 3 tablespoons olive oil 1 to 2 shallots, thinly sliced into rings 1/2 cup chicken stock 3 tablespoons chardonnay vinegar or white wine vinegar 1 tablespoon Dijon mustard 1 tablespoon honey Kosher salt and freshly ground black pepper 1 cup fresh peas 1 cup pea tendrils, chopped into 1-inch pieces 1 cup fresh small mint leaves, any larger leaves torn 1 cup fresh small basil leaves, any larger leaves torn Directions For the glaze: Combine the balsamic vinegar and honey in a small pot. Bring to a simmer over medium-high heat. Lower to medium and continue to simmer until the mixture has reduced by half and is syrupy, 5 to 10 minutes. Add the marmalade and ginger juice and stir to combine. Allow to cool completely (the mixture will continue to thicken to a glaze consistency). For the salmon: Preheat the oven to 375 degrees F. Heat the canola oil in a cast-iron or other ovenproof skillet over medium-high heat. Sprinkle the salmon with salt and place skin-side down in the skillet. Cook to crisp up the skin and cook the salmon through, 5 to 7 minutes. Spoon the warm glaze over the top of each piece of salmon to serve. For the warm pea and herb salad: In a medium saute pan, add 2 tablespoons olive oil and place over medium heat. Add the shallots and cook for a minute or so. Deglaze the pan with the chicken stock and 1 tablespoon vinegar. Bring to a simmer, then allow to cook until softened, about 3 minutes. Stir in the Dijon mustard and honey, then season with salt and pepper. Add the peas and cook until the peas are just cooked through and still crisp, another 1 to 2 minutes. Remove from the heat to a platter. Make the salad. In a medium bowl, add the pea tendrils, mint and basil. Drizzle with the remaining 2 tablespoons vinegar and remaining tablespoon olive oil. Season with salt and pepper and toss to evenly coat. Pile high on top of the warm peas. Serve the salmon with the warm pea and herb salad. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Geoffrey Zakarian's Salmon with Balsamic Apricot-Ginger Marmalade Glaze | The Kitchen | Food Network https://youtu.be/w8yElXDYxFU