Monday, January 11, 2010

Pan-Seared Salmon with Honey-Balsamic Sauce

Pan-Seared Salmon with Honey-Balsamic Sauce
Servings: 4
Weight Watchers Points: 8 per serving

Cooking spray
1/4 tsp. olive oil
1 c. leeks, juilenne-cut
4 6-oz salmon fillets, with or without skin
1/2 tsp. salt, divided
1/4 tsp. pepper, divided
1/2 c. balsamic vinegar
1 Tbsp. 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. Yield: 4 servings (serving size: 1 fillet and 1 tablespoon sauce).

NOTES: My oh my. This was better than just about anything I've ever gotten in a restaurant, and that's saying something. The salmon was crisp and tender and juicy, the sauce was sweet and tangy, the leeks were savory and the whole thing, sitting on top of Buttery Herb Couscous, was absolutely delicious. I think I could eat this meal every single day and be perfectly happy.

1 comment:

  1. The brussel surpots and the acorn squash with quinoa look great! I love the presentation of the acorn squash. It's so nice to have vegetarian options that don't revolve around a mock-version of meat. Although my non-vegetarian family is usually pretty nice about accomodating my non-meat diet, they usually like to do it with meat replacements. I love these options that would be equally enjoyed by all!