Seared Salmon with Balsamic Sauce Recipe
- 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
- 1. 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.
- 2. 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.
1 fillet with about 1 tablespoon sauce: 231 calories, 13g fat (2g saturated fat), 57mg cholesterol, 353mg sodium, 9g carbohydrate (9g sugars, trace fiber), 19g protein Diabetic Exchanges:1/2 starch, 3 lean meat, 1/2 fat
Reviews for Seared Salmon with Balsamic Sauce
"I made this again, fried fresh salmon.....it was so so easy and deliciouse. Iserved with quickly fried veg and brown rice, my husband loved it. I think l will have a hard time bbqing salmon in the future. Delici ous. So quick and easy. I used a premium balsamic from the olive tap. I would make this again. I would serve it with a spinach salad with mandarin oranges the next time. Janet. VFE"
"Not quite as flavorful as I had hoped, but still good."
"Fast, Easy, and tastes good, too! I used some of the sauce on a bed of rice, with a side of garden green beans and chopped red tomatos."
"Moist & delicious. This really hits the spot for me."
"didn't change a thing and it too was "a keeper". seared the fish on my stove top grill and poured the sauce on before serving. what a delicious meal with a salad."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.