salt and pepper to taste(I use about ¾ teaspoon salt and ⅛ teaspoon pepper)
1cup balsamic vinegar
1cupcherry tomatoeshalved or quartered
⅓cupfresh basilthinly sliced
¼cupfinely grated parmesan cheese
cracked black pepperfor topping
In a medium sauce pan, bring balsamic vinegar to a boil. Continue to cook 10-12 minutes until liquid has reduced by half. Stir in 4 tablespoons of honey and simmer for another 2-5 minute or until mixture is thick enough to coat the back of a spoon. Transfer to a heat-safe bowl or jar to cool while you cook the salmon.
Season salmon with salt and pepper. Melt butter in a large pan or skillet. Stir in the remaining 3 tablespoons of honey.
Transfer salmon to a skillet and cook over medium heat for 6-8 minutes, being sure not to move the salmon while cooking, then flip the salmon over and cook for another 6-8 minutes until cooked through and browned on both sides.
Top salmon with tomatoes and cracked black pepper. Drizzle with the honey balsamic glaze, then top with parmesan cheese and fresh basil. Serve immediately.
Sometimes I liked to add 1/4 teaspoon each salt and garlic powder to the balsamic vinegar for a bigger punch of flavor. Completely optional!