• 1/4 cup balsamic
Stir together balsamic vinegar, water, lemon juice, and brown sugar in a small bowl.
Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over medium high heat, not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more.
Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes. Spoon glaze over salmon.
Per Serving: 232 Calories; 8g Fat (32.2% calories from fat); 1g Saturated Fat; 34g Protein; 4g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 115mg Sodium. Exchanges: 5 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
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