Pan-Seared Salmon with Honey-Balsamic Sauce

Name: Pan-Seared Salmon with Honey-Balsamic Sauce
Prep time: 17 min
Cook time: 17 min
Total time: 17 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters balsamic vinegar; 1 Tbsp honey; 118 milliliters julienne-cut leeks (about 1 small); 0 teaspoons olive oil; 0 teaspoons pepper, divided; 680 grams salmon fillets (about 1 inch thick); 1 teaspoons salt, divided

Pan-Seared Salmon with Honey-Balsamic Sauce might be just the main course you are searching for. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 302 calories, 34g of protein, and 11g of fat each. A mixture of olive oil, honey, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert. From preparation to the plate, this recipe takes roughly 17 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Coat a large nonstick skillet with cooking spray; add oil.

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Cooking Spray

Cooking Oil

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Frying Pan

Place over medium-high heat; add leeks, and saut 3 to 4 minutes or until soft.

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Leek

Remove from pan and set aside.

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Frying Pan

Sprinkle fish with 1/4 teaspoon salt and 1/8 teaspoon pepper.

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Pepper

Fish

Salt

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.

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Fish

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Frying Pan

Remove from pan; set aside, and keep warm.

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Frying Pan

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.

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Vinegar

Pepper

Honey

Leek

Sauce

Fish

Salt

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Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

118milliliters

balsamic vinegar 1Tbsp

honey 118milliliters

julienne-cut leeks (about 1 small)0teaspoons

olive oil 0teaspoons

pepper, divided 680grams

salmon fillets (about 1 inch thick)1teaspoons

salt, divided

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Trentadue La Storia Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 20 dollars.