Clean Eating Balsamic-Glazed Cracked Pepper Salmon
BrandNewLaura
Posts: 1,650 Member
CLEAN EATING BALSAMIC-GLAZED CRACKED PEPPER SALMON
1 tsp olive oil
4 wild-caught salmon fillets (about 5 oz each)
Sea salt and cracked black pepper to taste
1/3 cup balsamic vinegar
1 tbsp honey
Heat oil in a large skillet over medium-high heat; season both sides of salmon with salt and pepper; add salmon to skillet and cook 1 to 2 minutes per side, until golden brown; meanwhile, in a small bowl, whisk together vinegar and honey; add vinegar mixture to skillet and simmer until fish is fork tender and liquid reduces and thickens, about 2 minutes; for a thicker, reduced sauce, simmer for 3 to 5 additional minutes; serve with brown rice or rice pilaf
Serves 4; 267 calories; 12 g fat; 2 g saturated fat; 5.5 g monounsaturated fat; 4 g polyunsaturated fat; 8 g carbs; 7 g sugar; 28 g protein; 130 mg sodium; 78 mg cholesterol
1 tsp olive oil
4 wild-caught salmon fillets (about 5 oz each)
Sea salt and cracked black pepper to taste
1/3 cup balsamic vinegar
1 tbsp honey
Heat oil in a large skillet over medium-high heat; season both sides of salmon with salt and pepper; add salmon to skillet and cook 1 to 2 minutes per side, until golden brown; meanwhile, in a small bowl, whisk together vinegar and honey; add vinegar mixture to skillet and simmer until fish is fork tender and liquid reduces and thickens, about 2 minutes; for a thicker, reduced sauce, simmer for 3 to 5 additional minutes; serve with brown rice or rice pilaf
Serves 4; 267 calories; 12 g fat; 2 g saturated fat; 5.5 g monounsaturated fat; 4 g polyunsaturated fat; 8 g carbs; 7 g sugar; 28 g protein; 130 mg sodium; 78 mg cholesterol
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Replies
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CLEAN EATING BALSAMIC-GLAZED CRACKED PEPPER SALMON
1 tsp olive oil
4 wild-caught salmon fillets (about 5 oz each)
Sea salt and cracked black pepper to taste
1/3 cup balsamic vinegar
1 tbsp honey
Heat oil in a large skillet over medium-high heat; season both sides of salmon with salt and pepper; add salmon to skillet and cook 1 to 2 minutes per side, until golden brown; meanwhile, in a small bowl, whisk together vinegar and honey; add vinegar mixture to skillet and simmer until fish is fork tender and liquid reduces and thickens, about 2 minutes; for a thicker, reduced sauce, simmer for 3 to 5 additional minutes; serve with brown rice or rice pilaf
Serves 4; 267 calories; 12 g fat; 2 g saturated fat; 5.5 g monounsaturated fat; 4 g polyunsaturated fat; 8 g carbs; 7 g sugar; 28 g protein; 130 mg sodium; 78 mg cholesterol0 -
Mmmmmm...
Anything with salmon, pepper and vinegar has me hooked!
Have to try this one.
Thanks:flowerforyou:0 -
Mmmmmm...
Anything with salmon, pepper and vinegar has me hooked!
Have to try this one.
Thanks:flowerforyou:0 -
I am going through my recipe clippings and typing them up today so I have them on my computer...I have more coming...there is a DELICIOUS looking dessert coming in a few minutes...Cranberry Orange Cheesecake Pears...haven't tried them yet, but ooooh the picture makes it look to die for!0
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making this tonight:flowerforyou:0
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Laura, thank so much for sharing this. It sounds wonderful!! Can't wait to try it.0
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