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Balsamic and Dijon-Glazed Salmon Fillets with Brown Rice.

 
salmon_dish
salmon_dish
salmon_dish

 
Overview
 

Calories: 600
 
Protein: 10g
 
Carbohydrate: 10g
 
Fat: 2%
 
Fibre: Trace
 
Prep Time: 15 mins
 
Meal:
 
Goal:
 
Taste
 
 
 
 
 


 
Nutrition
 
 
 
 
 


 
Quick?
 
 
 
 
 


 
Easy?
 
 
 
 
 


 
Cost
 
 
 
 
 


 
Total Score
 
 
 
 
 
3/ 5


User Rating
2 total ratings

 

Positives


Ready in 30 mins

Negatives


a bit bland


Bottom Line

A glaze featuring balsamic vinegar, garlic, honey, white wine and Dijon mustard makes baked salmon fillets extraordinary. Ingredients Serves: 6 1 dessertspoon olive oil 4 cloves garlic, minced 1 tablespoon white wine 1 tablespoon honey 85ml (3 fl oz) balsamic vinegar 2 dessertspoons Dijon mustard salt and freshly ground black pepper to taste 1 tablespoon chopped […]

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Posted November 27, 2012 by

 
Full Article
 
 

A glaze featuring balsamic vinegar, garlic, honey, white wine and Dijon mustard makes baked salmon fillets extraordinary.

Ingredients

Serves: 6
  • 1 dessertspoon olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon white wine
  • 1 tablespoon honey
  • 85ml (3 fl oz) balsamic vinegar
  • 2 dessertspoons Dijon mustard
  • salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh oregano
  • 6 (140g) salmon fillets

Preparation method

Prep: 10 mins | Cook: 20 mins

1.
Preheat oven to 200 C / Gas mark 6. Line a baking tray with baking parchment.
2.
Heat olive oil in a small saucepan over medium heat; add garlic and cook until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened. Take off the heat and add oregano.
3.
Arrange salmon fillets on prepared baking tray. Brush fillets with balsamic glaze.
4.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze. Use a fish slice to transfer fillets to serving platter, leaving the skin behind on the tray.
Tip:Try serving these salmon fillets over a baby leaf salad, and use extra glaze for the dressing. Add chopped spring onions and julienned red pepper to round out the salad.

jeellison

 
Avatar of jeellison
James is a NASM personal trainer living in Derby who loves to use his martial arts experience to help people to get fit, strong and achieve their goals. Based in the Midlands James started boxing as a child, moved on to Thai boxing during his teens and now in his (early) 30's loves to mix it all up with MMA. His ambition is to build his own cob house in the mountains where he can train, climb and generally just mess about.


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