Balsamic Salmon with Pears and Pecans
Original recipe makes 4 servings
4 (6 ounce) fresh or frozen skinless salmon fillets, about 1-inch thick
15.25 ounces Sliced Pears
1/3 cup balsamic vinegar
Salt and black pepper
2 tablespoons orange juice
1 teaspoon finely shredded orange zest
Boston or Bibb lettuce leaves
1/2 cup coarsely chopped pecans, toasted
- Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Set aside.
- Preheat broiler. Set pears aside. Put 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.
- 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, leaving about 2 tablespoon of the mixture in the saucepan. Broil for 2 more minutes or until salmon flakes when tested with a fork.
- Meanwhile, add orange juice to the saucepan with the remaining balsamic. 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.
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