Pan-seared salmon with honey-balsamic sauce
½ cup(s), julienne-cut (about 1 small)
uncooked farmed salmon fillet(s) with or without skin
1½ pound(s), four 6-oz pieces
½ tsp, divided
¼ tsp, divided
- 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).