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Pan-Seared Salmon with Honey-Balsamic Sauce

Oxmoor House
Prep time 5 mins
Cook time 12 mins
Yield 4 servings (serving size: 1 fillet and 1 tablespoon sauce)
To clean leeks, remove roots, outer leaves, and tops. Rinse with cold water; cut into 2-inch julienne strips. Onions may be substituted for leeks.

Ingredients

  • 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

Nutrition Information

  • calories 243
  • fat 6.3 g
  • satfat 1.0 g
  • protein 34.2 g
  • carbohydrate 10.7 g
  • cholesterol 88 mg
  • iron 1.8 mg
  • sodium 417 mg
  • caloriesfromfat 23 %
  • fiber 0.3 g
  • calcium 39 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Oxmoor House Healthy Eating Collection