Balsamic-Glazed Salmon Recipe

Balsamic-Glazed Salmon Recipe photo by Taste of Home

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Rich in omega-3s, this tender salmon boasts a delicious blend of flavors with just a touch of balsamic vinegar. Mary Lou Timpson - Colorado City, AZ

This recipe is:

Healthy

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Balsamic-Glazed Salmon Recipe

Prep: 20 min. Bake: 15 min.

Yield: 6 Servings

20 15 35

Ingredients

4 garlic cloves, minced
1 teaspoon olive oil
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
1 tablespoon white wine or water
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon pepper
6 salmon fillets (4 ounces each)
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano

Directions

Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat foil with cooking spray. Set aside.
In a small saucepan, saute garlic in oil until tender. Stir in the vinegar, mustard, wine, honey, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until slightly thickened. Set aside 2 tablespoons for basting.
Place fillets on prepared pan. Brush with sauce and sprinkle with oregano. Bake, uncovered, at 425° for 15-18 minutes or until salmon flakes easily with a fork. Brush with reserved sauce before serving. Yield: 6 servings.

Nutritional Facts 1 fillet equals 243 calories, 13 g fat (3 g saturated fat), 67 mg cholesterol, 249 mg sodium, 7 g carbohydrate, trace fiber, 23 g protein.

Originally published as Balsamic-Glazed Salmon in Healthy Cooking August/September 2009, p39

Tips for Buying and Storing Fish

When buying fresh fish fillets or steaks, look for firm flesh that has a moist look. Don't purchase fish that looks dried out. Whole fish should have bright clear eyes that are not sunken and a firm body that is springy to the touch. Fresh fish should have a mild smell, not a strong odor.

When buying frozen fish, look for packages that are solidly frozen, tightly sealed and free of freezer burn and odor.

Follow these guidelines for how much fish to purchase per person: about 1 pound whole, 1/2 pound pan-dressed or steaks and 1/4 to 1/3 pound fillets.

Fresh fish is highly perishable and should be prepared within a day or two after it is caught or purchased. Freshly caught fish should be pan-dressed, washed in cold water, blotted dry with paper towels, placed in an airtight container or heavy-duty plastic bag and refrigerated.

For long-term storage, wrap fish in freezer paper, heavy-duty foil or heavy-duty plastic bags and freeze no longer than 3 months for fatty or oily fish (such as salmon, whitefish, mackerel) or 6 months for lean fish (such as sole, catfish, cod, orange roughy).