Roasted Salmon with Balsamic Sauce
|Roasted Salmon with Balsamic Sauce is an easy and delicious dinner!|
Here’s another easy, easy dish that’s South Beach Diet friendly and only uses a few ingredients. The salmon in this healthy dinner combination was inspired by Blue Hake with Balsamic Syrup posted by Glenna from A Fridge Full of Food. I consulted Beyond Salmon to get an idea of how long I should roast the salmon if it was being cooked with squash roasted at 450 F. I wasn’t sure how salmon would taste with the Balsamic sauce, but everything about this experimental dinner turned out to be a success.
(Makes enough sauce for about 4 pieces of salmon, sauce recipe from Glenna at A Fridge Full of Food)
1 salmon filet per person
1 tsp. olive oil per fish filet
1 tsp. fish rub per fish filet
(I used Pride of Szeged Fish Rub, but use any brand you like.)
Balsamic Sauce Ingredients:
1/3 cup Stevia Granulated, Swerve, or Splenda Sweetener (or use sugar if you don’t care about it being low in sugar)
1/2 cup Balsamic Vinegar (I like Fini Balsamic Vinegar)
1 tsp. coarse ground black pepper (or less)
Take salmon out of refrigerator and let come to room temperature. Rub salmon filets on both sides with olive oil and sprinkle with fish rub. Preheat oven to 450F while sauce is cooking down.
Combine balsamic vinegar, Splenda or sugar, and black pepper in small saucepan. Let it come to a very low simmer and cook until reduced by half, about 10-15 minutes.
When salmon is at room temperature, place in glass or ceramic baking dish and roast about 8-10 minutes, or until fish feels firm, but not hard, to the touch. Serve hot with a little bit of the balsamic sauce drizzled over each piece of salmon.
(If you don’t have fish rub or don’t want to buy it, a combination of sweet paprika, onion powder, garlic powder, and lemon pepper would be a good combination on the fish.)
South Beach Suggestions:
Served with Roasted Squash with Garlic (as shown here) and Mary’s Perfect Salad, this would be a great dinner for phase one of the South Beach Diet. For phase two or three, add something like Indian Spiced Lentils or Lake Powell Spicy Rice.
I chose the South Beach Diet
to manage my weight partly so I wouldn’t have to count calories, carbs,
points, or fat grams, but if you want nutritional information for a
recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.