Roast Salmon with Balsamic Honey Wine Reduction -387 cal

300g salmon fillet (preferably wild salmon)
1 small red onion, finely chopped
1 tsp lemon rind, grated
2 cloves garlic, finely chopped
2 tsp fresh thyme, chopped
1 tbsp olive oil
3 tbsp Honey Ridge Farms Balsamic Honey Vinegar
3 tbsp red wine
1 tsp granulated sugar
1 tbsp unsalted butter

Preheat oven to 350° F. Cut salmon fillet(s) into individual serving sizes. Do not grease the pan with butter or olive oil—this way, the skin of the salmon will stick to the pan and you won’t have to remove it yourself. Place the salmon pieces in a baking dish, skin side down.

Mix together the red onion, lemon rind, garlic and thyme.

Brush the olive oil over the salmon. Rub the herb mixture over the salmon.

Roast up to 20 minutes or until white juices appear on top.

Meanwhile, combine balsamic vinegar, wine and sugar in a skillet. Bring to a boil and reduce until syrupy. Turn heat to low, whisk in butter and keep warm.

Remove salmon from baking dish to plate. Note: I served the salmon on top of Mashed Potatoes with Lemon and Chives (extra 219 cal - in total would be 606 cal ).

I also quickly sautéed some snow peas in a little olive oil and served that alongside the salmon and potatoes (add 85 cal).

Spoon the warm glaze over the top of the salmon and serve immediately.








Number of Servings: 2

Recipe submitted by SparkPeople user MARILENASPARK.