The inense fruitiness and tang of balsamic vinegar marry weill with the rich flavor of salmon. As a bonus, vinegar is also a fat releaser. If you have any leftovers, make a lunch salad: baby arugula, chopped tomatoes, a little avocado or asparagus and some vinaigrette with a little nonfat yogurt stirred in.
1/4 cup balsamic vinegar
1 1/2 teaspoon honey
1/8 teaspoon fine salt
1/8 teaspoon cayenne pepper
4 salmon fillets
Preheat oven to 450 Degrees
In a small saucepan, whisk together the vinegar, honey, salt and cayenne pepper. Bring to a boil and cook over medium heat until reduced to 2 tablespoons, about 5 minutes. Reserve 1 tablespoon of the balsamic glaze in a small cup.
Oil a shallow baking dish and add the salmon. Brush with the remaining 1 tablespoon balsamic glaze. Roast, uncovered, until just cooked through, 10 to 12 minutes.
Serve the fish drizzled with the reserved balsamic glaze.
