Monday, October 5, 2009

Salmon with Balsamic Olive Sauce


Balsamic Olive Sauce over salmon.

I followed this recipe to a T, except that I cut everything in half.


2 (6-oz.) salmon fillets (1 1/4 inches thick), skin removed
1/4 c balsamic vinegar
1 tbsp honey
1/4 c finely chopped pitted Kalamata olives
1/2 tsp pepper
1 tbsp chopped fresh parsley

Heat oven to 450°F. Place salmon on greased rimmed baking sheet; bake 6 to 8 minutes or until salmon just begins to flake. Cover loosely with foil.
 

Meanwhile, combine vinegar and honey in large nonreactive skillet; bring to a boil over medium heat.


Boil 1 to 3 minutes or until slightly thickened, stirring constantly. Stir in olives and pepper.
 

Spoon sauce over salmon; sprinkle with parsley.


Rodney and I loved this salmon!  I thought the Kalamata olives would be a little overpowering, but the balsamic and honey balanced the salty very well.  And it was so easy to make!

Cost:
  • salmon: $5.28
  • parsley: $0.39
Total: $5.67. Let's say $7 to include the vinegar and olives.  That's $3.50 a serving.


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