Salmon with Balsamic Sauce

We recently returned from a weekend in NYC that was very fun.  Each day The Lawyer went to the U. S. Open Tennis Tournament with a buddy and I did the museum thing.  One observation:  Central Park is wider than it appears on a map.  If you optimistically decide to walk from your hotel on the east side through the park to a museum on the west side, then walk around the museum for a few hours and walk back, you will be in need of an adult beverage by the time you stagger into your hotel.  That is, unless you're flattened by a crazed bicyclist in the park who ignores all traffic signs, electronic and otherwise.  Of course we ate way too much of the stuff you're not supposed to eat much of at all. We found a fabulous french bistro/bakery three blocks from our hotel and ate breakfast there twice, plus dinner at Bobby Flay's Mesa Grill one night and our favorite Italian restaurant, Vice Versa, another night.  And of course bagels. Yikes.

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

Serves 4

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.