Pan-Seared Salmon with Honey-Balsamic Sauce
You'll love the taste; your heart and brain will love the omega-3s.
- Cooking spray
- 1/4 teaspoon olive oil
- 1/2 cup julienne-cut leeks (about 1 small)
- 4 (6-ounce) salmon fillets (about 1 inch thick)
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 1/2 cup balsamic vinegar
- 1 tablespoon honey
Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat; add leeks, and sauté 3 to 4 minutes or until soft. Remove from pan and set aside.
Sprinkle fish with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add fish to pan; cook 3 to 4 minutes on each side or until lightly browned and fish flakes easily when tested with a fork. Remove from pan; set aside, and keep warm.
Add vinegar, honey, 1/4 teaspoon salt, and 1/8 teaspoon pepper to pan. Cook over medium-high heat 3 to 4 minutes or until reduced by half. Divide leeks evenly over fish; drizzle with sauce.
|Saturated fat||1 g|