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.
Yield: 4 servings
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-oz filet: calories 443, protein 35 g, carbohydrates 12 g, fat 26 g, saturated fat 5 g, cholesterol 93 mg, fiber 0 g, sodium 391 mg
Recipe courtesy of Jennifer Iserloh, the Skinny Chef.