Orange and balsamic make a sweet and sour combo that is perfect with salmon. If you have a sensitive nose but still want to enjoy the health benefits of eating fish, citrus is always a good way to cut the strong scent of salmon.
Yields: 4 Servings
Non-stick cooking spray
4 4oz. salmon filets
1 large orange, thinly sliced
¼ cup balsamic vinegar, plus more to taste
1 tbsp olive oil
½ tsp salt
*You could also add: Add 1 cup sautéed spinach or 1 cup steamed broccoli
Preheat the oven to 400° F. Heat a large skillet with non-stick cooking spray and place over high heat. Sprinkle the salmon with salt. Place the fillets in the skillet, flesh-side down. Cook one-two minutes until the salmon begins to brown. Turn the salmon over, and layer the orange slices on top. Pour the vinegar around the edges of the salmon and slide the skillet into the oven.
Bake 10-12 minutes, until the edge of the salmon flakes when pressed with a fork, but the center is still slightly pink. Then add a little water or more vinegar if the balsamic becomes too dark or begins to burn. Transfer the salmon to plates and drizzle the vinegar over it. Serve immediately.
Nutrition Facts (per serving) serving size 1 6-ounce filet: calories 443, protein 35g, carbohydrates 12g, fat 26g, saturated fat 5g, cholesterol 93mg, fiber 0g, sodium 391mg.