A slightly sweet sauce makes tender salmon fillets a tempting main dish. "A friend gave me this simple and delicious recipe, which I've passed on to other fish fans," says Trish Horton of Colorado Springs, Colorado.
- 4 salmon fillets (4 ounces each)
- 1/2 teaspoon salt
- 2 teaspoons canola oil
- 1/4 cup water
- 1/4 cup balsamic vinegar
- 4 teaspoons lemon juice
- 4 teaspoons brown sugar
- Coarsely ground pepper
- Sprinkle salmon with salt. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Place salmon in skillet, skin side up; cook 4-5 minutes on each side or until fish just begins to flake easily with a fork. Remove from pan; keep warm.
- In same skillet, combine water, vinegar, lemon juice and brown sugar. Bring to a boil; cook until liquid is reduced to about 1/3 cup, stirring occasionally. Serve salmon with sauce; sprinkle with pepper. Yield: 4 servings.
Originally published as Seared Salmon with Balsamic Sauce in Light & Tasty October/November 2002, p52
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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