- Yield: 3 (4 oz) servings
- ⅛ tsp ground black pepper
- ⅛ tsp dry mustard
- ⅛ cup honey
- 1 Tbsp cup balsamic vinegar
- salmon filets (total of 12 oz)
- 1 Tbsp olive oil
- In a small cup or plastic bag, mix the pepper and dry mustard.
- In a small glass bowl, heat the honey in the microwave for 10 seconds to make it thinner. Remove from the microwave and stir in the balsamic vinegar.
- Heat a non-stick skillet or grill to medium high. Add the olive oil. Season the top of the salmon (not the skin side) with the spice mixture,. Add the salmon filets to the skillet or grill (skin side down, if filets have skin). Spoon the honey-balsamic glaze over each salmon filet.
- Cover and cook on medium for about 8 minutes or until it is done to your taste, spooning more glaze after the first 4 minutes.
Note that sodium percentages depend on which daily reference you use. The estimated 73 mg of sodium per serving implies that this recipe provides:
– 3% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 5% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 7% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
