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Balsamic-Glazed Salmon Steaks
Whether it’s smoked, grilled, or poached, salmon is a must on top restaurant menus and in our homes.
Salmon was originally abundant on both the east and west coasts of America. The waters of the Northwest are abundant with salmon, where it is known as “Alaskan turkey.”
Worldwide, commercial salmon production exceeds one billion pounds annually, with about 70 percent coming from aquaculture salmon farms.
This recipe combines the natural sweetness of honey with the tart taste of balsamic vinegar. It can be accompanied by a steamed vegetable, or cups of fresh fruit for easy and healthy dinner fare. It can also be complemented by a glass of lemonade.
6 5-ounce salmon fillets
1 tablespoon garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
1 tablespoon chopped fresh parsley
6 mint sprigs
Salt and pepper to taste
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
Coat a small saucepan with non-stick cooking spray. Over medium heat, combine the garlic, white wine, honey, balsamic vinegar, mustard, salt and pepper. Simmer uncovered for about 3 minutes or until slightly thickened.
Arrange salmon fillets on the foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with the parsley.
Bake in preheated oven for 10 to 14 minutes or until flesh flakes easily with a fork. Brush fillets with remaining glaze and season with salt and pepper to taste. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil. Garnish each with a sprig of mint.
Each serving contains 288 calories, 15.5g of fat, and 84 mg of cholesterol.