Balsamic Glazed Salmon with Fried Smashed Potatoes with Lemon

Well, last night sparked quite the debate over the simple condiment ketchup among my family.  I chose wisely tonight so as not to remind anyone of ketchup, hot sauce horseradish......
After the heavy meals involving corned beef, I went with lighter fare tonight.  VERY good, VERY easy, and much better health wise than corned beef!  My (in my mind) friend, Giada provided these delicious offerings.

Balsamic Glazed Salmon
printable recipe

Glaze:
3/4 c. balsamic vinegar
2 T. maple syrup
1 T. Dijon mustard
1 clove of garlic chopped

Salmon:
4-6 oz. salmon filets
2 T. olive oil
salt and pepper

For the glaze, put all ingredients in a small saucepan and bring to a boil.  Turn heat down and simmer until thickened, about 10 minutes.  Stir occasionally.

Preheat oven to 400 degrees.
Line a baking pan with parchment.  Coat the filets with oil and season with salt and pepper.

On the middle rack of the hot oven, bake the filets for 10-15 minutes, until desired doneness.
Serve with a drizzle of glaze.

Fried Smashed Potatoes with Lemon
printable recipe

1-1/2 lb. of small new or fingerling potatoes
1/4 c. olive oil
3 cloves of garlic peeled and cut in half
Dressing:
3 T. olive oil
3 T. fresh lemon juice
1 T. fresh parsley
1 T. chopped thyme leaves
1 lemon zested
salt and pepper

In a pot with enough water to cover the potatoes, cook until soft.  About 20-25 minutes. Drain and allow to dry 10 minutes.
On a silicone mat, smash each potato with the palm of your hand.

In a nonstick skillet, heat the oil.
Brown the garlic halves just until golden.  Remove and discard.

Add the potatoes into the hot pan.  Do not crowd. You may have to do in 2 batches.
Allow to cook undisturbed for 5 minutes.  With a spatula flip and repeat on the other side.
Arrange potatoes on a platter.

Whisk the dressing ingredients in a small bowl.  Pour over the crisp potatoes.

The salmon was moist and the glaze had just a hint of sweet.  The potatoes were crisp with a tart dressing.  Great balance.  With fresh steamed spinach the plating was beautiful.