Evening Edge
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Pan-seared Salmon With Balsamic Glaze
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Low cal: 
5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
Fifty-dollar bottles of balsamic vinegar are out of reach for most of us. The difference between those and the $3 version on most of our shelves is the viscosity and smoothness. You can make your own balsamic glaze that will rival those expensive gourmet brands by boiling it down for a more concentrated flavor. The addition of brown sugar balances the acidity and gives it a hint of sweetness, making a delicious topping for vegetables, fruit or, in this instance, fish. To complement the salmon, a touch of fresh lemon juice is also added.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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1 cup balsamic vinegar
2 tablespoons light brown sugar
2 teaspoons lemon juice
2 teaspoons olive oil, divided
4 (4- to 6-ounce) skinless salmon fillets
Instructions:
In a small saucepan over medium-high heat, bring the vinegar and brown sugar to a boil. Cook, stirring frequently, until thickened and syrupy. It should measure about 1/4 cup. Remove from heat and stir in lemon juice and 1 teaspoon olive oil. Meanwhile, in a large nonstick skillet over high heat, add 1 teaspoon olive oil. When oil is hot, but not smoking, add salmon and cook for 3 to 5 minutes, or until golden brown. Turn fillets over and cook 3 to 5 minutes, or until just cooked through.
Transfer salmon to individual plates and drizzle with balsamic glaze.
Transfer salmon to individual plates and drizzle with balsamic glaze.
Notes:
Pan searing the salmon gives it a crusty exterior and a golden hue. Cooking in a nonstick skillet is best and eliminates the need for all but a teaspoon of oil.
Use the glaze right away or it will thicken. If necessary, gently heat to thin it.
Make it personal: Try the glaze as a topping for chicken or steak, too.
Use the glaze right away or it will thicken. If necessary, gently heat to thin it.
Make it personal: Try the glaze as a topping for chicken or steak, too.
Nutrition:
Per serving: 178 calories (percent of calories from fat, 31), 23 grams protein, 9 grams carbohydrates, trace fiber, 6 grams fat (1 gram saturated), 59 milligrams cholesterol, 78 milligrams sodium.
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