Pan-seared salmon with balsamic drizzle
4
Points® value
Total Time
16 min
Prep
6 min
Cook
10 min
Serves
4
Difficulty
Moderate
You can cook the salmon with or without the skin. While removing it allows you to brown both sides of the fish, leaving it on helps hold the shape of the piece of salmon. But if you do leave the skin on, try to avoid eating it because of its extra fat and calories. For this quick and easy recipe, you first reduce the vinegar and sugar to let the flavours meld, then add it to finely chopped red onion and let it sit until it's ready to use. It's the perfect combination of sauce and dressing that complements both the pan-seared fish and mixed greens. Keep a jar on hand chilled in the fridge so you can use it at any time.
Ingredients
Balsamic vinegar
½ cup(s)
Packed brown sugar
1 tbsp(s)
Red onion
2 tbsp(s), chopped, finely chopped
Olive oil
1 tbsp(s)
Table salt
½ tsp(s)
Uncooked farmed skinless salmon fillet
1 pound(s), 4 (1⁄4-pound) (about 1 inch thick)
Black pepper
½ tsp(s), coarsely ground
Fresh mixed greens
4 cup(s), mesclun variety
