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.
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
How to Make It
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.
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
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