Whenever I've been "overfed" for a prolonged period, I start to crave healthy, high fiber foods. I guess that's good news! This recipe is a great example. Salmon is a sustainable fish that is very good for you. Two of the vegetables are minimally cooked and the other is raw. You could always substitute different vegetables if you don't happen to care for one or the other, but I thought the radishes were an interesting touch. I could hardly wait to make this meal when we got back from New York.
**click here for a printable recipe version**
Salmon with Balsamic Sauce
Sauce:
¾ cup balsamic vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 clove of garlic, minced
Salmon:
Four 6-ounce salmon fillets, skinned
1 tablespoon olive oil
Salt and pepper
Vegetables:
1 tablespoon margarine or butter
2 shallots, finely chopped
Salt and pepper
1 clove of garlic, minced
1 fennel bulb, fronds removed, cored and thinly sliced
6 ounces thin green beans
Four radishes, sliced
Hot cooked couscous or rice
Preheat the oven to 450 degrees.
In a small saucepan, combine the sauce ingredients and bring to a boil over medium heat. Reduce to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.
Line a small baking sheet with foil or parchment. Place the salmon on the sheet and brush with olive oil. Sprinkle with salt and pepper. Roast until the salmon is almost cooked through, 8 – 10 minutes. Set aside to cool for 10 minutes.
Heat a large pan of water to boiling and par-boil the beans for a minute or two to set the color. Immediately drain the beans and place them in a bowl of ice water to stop cooking. Drain again and pat dry with a paper towel. In a medium skillet, heat the margarine over medium-high heat and sauté the sliced fennel for a minute or two, then add the beans and garlic and sauté for an additional two minutes.
To serve: place couscous or rice on each plate. Top with the vegetable mixture, the uncooked radishes, and a salmon fillet. Drizzle the salmon with balsamic sauce.
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