Yesterday, I tried another really great recipe from Norene Gilletz’ Healthy Helpings that I wanted to share. This really was a cinch to make. While it was marinating for 30 minutes, I roasted some brussel sprout on the side, and we all enjoyed a very South-Beach friendly dinner. Which is good, as I have begun preparations now for our big seder on Saturday night, the first night of Passover. All dieting bets are off until after the holiday! Enjoy!
Salmon balsamico
4 salmon fillets (about 1 1/2 pounds)
salt & freshly ground pepper, to taste
1/4 cup balsamic vinegar
2 teaspoons brown sugar
2 cloves garlic, crushed
2 Italian tomatoes, chopped
1-2 tablespoons chopped fresh basil, or 1 teaspoon dried (that’s what I used)
Arrange the fish in a single layer in a sprayed baking dish. Sprinkle lightly with salt and pepper. Combine the vinegar with the brown sugar, garlic, tomatoes, and basil; pour over the fish. Marinate for 30 minutes. Preheat oven to 450 degrees F. Bake uncovered for 10 to 12 minutes. Serves 4.
Balsamic vinegar is about my all time favorite flavoring. This is a wonderful dish. Great taste and very few calories, can’t beat that!
Thanks so much for posting the recipe for Salmon Balsamico on your blog. It’s really yummy and pairs perfectly with the roasted Brussels sprouts you served it with.
Wishing you a wonderful Passover. As a matter of fact, this salmon recipe is perfect for Passover! I hope you find some more yummy ideas on my website at http://www.gourmania.com to enjoy during Passover…or any time of year.
Norene Gilletz, Cookbook Author
Happy Passover to you, too, Norene. I think I’ll be trying your Chicken Pepperonata for the first night – boy does that sound (and look) good!