Pan-seared salmon with honey-balsamic sauce
3
Points®
Total Time
27 min
Prep
15 min
Cook
12 min
Serves
4
Difficulty
Easy
If you've never cooked with leeks before, it's important that you clean them first. To do so, remove roots, outer leaves, and tops. Rinse with cold water to wash off any dirt and soil, then cut into 2-inch julienne strips. If you're not a fan of leeks, scallions may be substituted instead—but give the leeks a try if you have the option to. Pan-searing the salmon takes less than 10 minutes, then you reduce the simple sauce, which has balsamic vinegar and honey, in the same skillet, meaning cleanup is a cinch. Topping the fish with the softened leeks and pan sauce results in a filling, easy weeknight meal.
Ingredients
Cooking spray
1 spray(s)
Olive oil
¼ tsp
Uncooked leeks
½ cup(s), julienne-cut (about 1 small)
Uncooked farmed Atlantic salmon
1½ pound(s), four 6-oz pieces
Table salt
½ tsp, divided
Black pepper
¼ tsp, divided
Balsamic vinegar
½ cup(s)
Honey
1 Tbsp