Wednesday, October 11, 2006

Recipe for Roasted Salmon with Balsamic Sauce

Here's another easy, easy dish that's South Beach Diet friendly and only uses a few ingredients. The salmon in this healthy dinner combination was inspired by Blue Hake with Balsamic Syrup posted by Glenna from A Fridge Full of Food. I consulted Beyond Salmon to get an idea of how long I should roast the salmon if it was being cooked with squash roasted at 450 F. I wasn't sure how salmon would taste with the Balsamic sauce, but everything about this experimental dinner turned out to be a success.

I roasted the fish at a high temperature because I was cooking it with Roasted Squash with Garlic, but another time I might try using the technique for Helen's Slow Roasted Salmon, then serving it with this sauce. Either way you cook your salmon, do try it with the tasty balsamic sauce.

While you cook the balsamic sauce, rub a little olive oil on the salmon filets and sprinkle with fish rub. Roast salmon about 8-10 minutes.

To serve, just drizzle a little of the balsamic sauce over each piece of salmon. I combined the salmon with Roasted Squash with Garlic, also an easy recipe.


Roasted Salmon with Balsamic Sauce
(Makes enough sauce for about 4 pieces of salmon, sauce recipe from Glenna at A Fridge Full of Food)

Ingredients:
1 salmon filet per person
1 tsp. olive oil per fish filet
1 tsp. fish rub per fish filet
(I used Pride of Szeged Fish Rub, but use any brand you like.)

Balsamic Sauce Ingredients:
1/3 cup Stevia Granulated, Swerve, or Splenda Sweetener (or use sugar if you don't care about it being low in sugar)
1/2 cup Balsamic Vinegar (I like Fini Balsamic Vinegar)
1 tsp. coarse ground black pepper (or less)

Instructions:
Take salmon out of refrigerator and let come to room temperature. Rub salmon filets on both sides with olive oil and sprinkle with fish rub. Preheat oven to 450F while sauce is cooking down.

Combine balsamic vinegar, Splenda or sugar, and black pepper in small saucepan. Let it come to a very low simmer and cook until reduced by half, about 10-15 minutes.

When salmon is at room temperature, place in glass or ceramic baking dish and roast about 8-10 minutes, or until fish feels firm, but not hard, to the touch. Serve hot with a little bit of the balsamic sauce drizzled over each piece of salmon.

(If you don't have fish rub or don't want to buy it, a combination of sweet paprika, onion powder, garlic powder, and lemon pepper would be a good combination on the fish.)


South Beach Suggestions:
Served with Roasted Squash with Garlic (as shown here) and Mary's Perfect Salad, this would be a great dinner for phase one of the South Beach Diet. For phase two or three, add something like Indian Spiced Lentils or Lake Powell Spicy Rice.
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18 comments:

amanda said...

mmm mmm mmm... kalyn! this is right up my alley. i just love salmon... and with a balsamic sauce! ooo-wee (as we might say in the south) this looks good ;-)

wheresmymind said...

Where was the Salmon from?

Kalyn said...

Hi Amanda - it was really good. I think I will experiment with this sauce on other things, maybe even adding in some herbs depending on what I'm putting it on.

WMM - I buy my Salmon at Costco, since I'm in the landlocked state of Utah. They just started carrying wild Atlantic salmon, which is fantastic, but this was just some left in the freezer. I'm going there tonight after work so I'll check where it's from.

Maria said...

This recipe looks great. So you buy your seafood at Costco? They have a good selection? Maybe I will have to get a card:)

krista said...

I love salmon, I try to eat it once a week. I have to try your recipe though it sounds good.

Jann said...

this looks wonderful and i love the idea of the splenda in the sauce! You are so clever!

Cyndi said...

I'm so jealous of your food bloggers' weekend in St. Louis! Wish I could take food pics as well as you and others. I've told DH to get me a better camera for Christmas. I made your 2xbaked cauliflower tonight, and raved about it on my blog. Go see.

Kalyn said...

It's Kalyn, back with the report on the salmon from Costco. What they sell (frozen in individually wrapped servings) is called "Atlantic Salmon" on the package, but it's farm-raised in Chile. I know some people are down on farm-raised salmon, but I've cooked it many times and it's very good. However, I'm a convert to the Wild Alaskan Salmon (similar packaging). It's about $20.00 for three pounds, so still a pretty good buy.

Maria, you can go with me sometime if you want to check it out. I LOVE Costco.

Krista, hope you like it.

Jann, I thought the Splenda was great in this.

Cyndi, it's the camera, not me. I love my camera (Canon Rebel). Now going to see the cauliflower on your blog.

gattina said...

It's such a easy and yummy dish! I like pairing salmon and balsamic vinegar too :)

Maria said...

Maybe we can take a field trip to Costco..it would be fun:)

Glenna said...

Kalyn--nice job. The sauce works great with salmon. I'll have to try it myself. I'd also put it on scallops too and that was fabulous. I'm thinking that sauce would be good to anything. It's a nice well-rounded sauce.

chrispy said...

Kayln,
Thanks for the mention on Blogher about salmon recipes. I also had a second one right after that recipe.

I too was introduced to salmon in a package and up until recently had never even touched a real fish till a friend gave me a salmon since he has caught too many this year.

working said...

I made this today with the Costco salmon - it was great! :)

~M said...

This recipe for balsamic salmon has quickly become one of my fiancé's and my favorite meals. I'd guess we eat it once every two to three weeks! The balsamic sauce is so wonderful - on fish, broccoli, anything. I serve the salmon with sweet mashed potatoes (sometimes adding sliced bananas to them), lightly steamed broccoli, and a homemade recipe that I devised for mango-avocado salsa. We used to go for seafood relatively often, but this version is even tastier, cheaper, and safer for me (I'm gluten-free). Thank you so much for the recipe, Kalyn!!

Kalyn said...

M-, so glad you like the recipe. I just want to caution anyone who's doing South Beach to skip the potatoes in this menu and have veggies instead!

Anonymous said...

Yummy! This is a great recipe. My 12 yr. old loved it. We will be making this again. Thank you for the awesome recipe and site.

Amanda Myers said...

I am loving all of your recipes - I just started south beach and have your food EVERY night for dinner! lost 8 pounds in a week and a half! I love salmon - but I think next time I make this, I'll nix the salmon rub. I used McCormick's Salmon rub and I felt like it masked the delicious balsamic glaze. I wanted to taste the glaze more. Not a criticism of the recipe - because I didn't use the same rub you did, but I just think I'll go with the the glaze only next time. (Paired with your barely cooked asparagus - YUM!)

Tammy Cuevas said...

This looks so good! I love salmon, and I'm always looking for new ways to cook it. This is definitely on my "To-Try" list.

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