| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Sami |
Fish |
2 |
Servings |
INGREDIENTS
|
|
Vegetable oil spray |
| 3/4 |
lb |
Fresh salmon fillet |
| 1/4 |
c |
Balsamic vinegar |
| 1 |
tb |
Dijon mustard |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Heat a medium-sized nonstick skillet and spray with vegetable oil spray.
Brown salmon for 3 minutes on high, turn and brown another 3 minutes.
Transfer salmon to plate; add vinegar to skillet and cook on high heat
until about half the amount remains, about 3 minutes. Lower heat. Add
mustard and mix well to make a smooth glaze. Salt and pepper salmon, return
to skillet and cook 1 minute. Turn to coat both sides with the glaze and
cook another minute or two, until cooked through. Divide salmon into two
portions and place on plates. Spoon any remaining glaze on top.
Nutritional info per serving: 281 cal; 34g pro, 7g carb, 11g fat (35%)
Exchanges: 4.7 meat
Source: Miami Herald 11/9/95
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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