Balsamic Salmon with Pears and Pecans Recipe - Allrecipes.com
Balsamic Salmon with Pears and Pecans Recipe
  • READY IN 23 mins

Balsamic Salmon with Pears and Pecans

Recipe by  

"Broiled salmon fillets with a fruity, tangy glaze are served with pears on crisp lettuce leaves and sprinkled with toasted pecans."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Set aside.
  2. Preheat broiler. Drain canned pears, reserving syrup. Set pears aside. Combine reserved syrup and balsamic vinegar in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until reduced to about 1/4 cup. Set aside.
  3. Place salmon on a greased broiler pan. Season salmon with salt and pepper. Broil 4 inches from the heat for 4 minutes. Turn, brush generously with the balsamic and syrup mixture. Broil for 2 minutes. Turn again and brush with balsamic and syrup mixture, leaving about 2 tablespoon of the mixture in the saucepan. Broil for 2 more minutes or until salmon flakes when tested with a fork.
  4. Meanwhile, add orange juice to the saucepan with the remaining balsamic and syrup. Simmer, uncovered, for 2 to 3 minutes or until reduced by half, remove from heat. Stir in orange zest and pears. To serve, divide lettuce among 4 serving plates. Top with salmon, pear mixture and toasted pecans.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 8 mins
  • READY IN 23 mins

Footnotes

  • * To toast pecans, preheat oven to 350 degrees F. Place 1/2 cup chopped pecans in a shallow baking pan. Bake for 6 to 8 minutes or until lightly toasted, stirring once.
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Reviews More Reviews

Apr 08, 2014

All I can say is YUM!!!!!!

 
May 19, 2014

Great recipe!

 

2 Ratings

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Nutrition

  • Calories
  • 467 kcal
  • 23%
  • Carbohydrates
  • 26.4 g
  • 9%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 26.1 g
  • 40%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 30.4 g
  • 61%
  • Sodium
  • 191 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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