Oct

21

Baked salmon steaks with balsamic vinegar sauce

October 21, 2009 |

I like fish but we have never been so fond of cooking it in my family until I met my husband and things changed drastically. He loves fish, he loves to fish too as he used to go fishing all year long when living in Minnesota. As a matter of fact he wants to bring me ice fishing this winter, but I’m not so sure I’ll have the courage to go on a frozen lake with the car. Anyway when we moved to Italy he was amazed about all the fresh fish he could find, and we decided it was time to learn how to cook it, or at least learn to cook something different than the usual trout and cod fish. We bought a nice book, complete with instructions for cleaning fish because I didn’t know how to clean any kind of fish. I started by cleaning a squid and after I finished with it I didn’t want to eat it anymore. The squid salad I made with it wasn’t so appealing after I eliminated its brain, eyes and beak. I managed to taste it and finally eat, and after that first experience I started to think about something else while cleaning fish. I’m glad I didn’t give up or I would have missed some amazing dishes that we have prepared since then.

My relationship with fish had a stop when I got pregnant. I couldn’t even see it anymore and this “situation” continued for other 2 years after my baby was born. I’m now back on track though and ready to experiment again.

I’m always searching for easy and fast preparations so when I saw this recipe in one of my The South Beach Diet books I tried it right away, but I already knew it was going to be a winner. The recipe called for salmon fillet, however I used salmon steaks instead this because they were all that was available at the store.
The fish can also be cooked in a pan, but it gets leaner in the oven. When you choose your balsamic vinegar make sure that it doesn’t contain colorants, sugar or additives. Better if it’s organic.

Baked salmon steaks with balsamic vinegar sauce

Ingredients:

4 salmon steaks, about 8oz. each
1 cup balsamic vinegar (no artificial coloring and no sugar added)
1 tsp. freshly squeezed lemon juice
2 tsp. extra virgin olive oil

Preparation:

Preheat the oven to 400°. Place the salmon steaks on a baking dish, brush them with olive oil and sprinkle with salt and black pepper.
Cook for 10-15 minutes or as necessary.
In the meantime prepare the sauce. In a small saucepan add the balsamic vinegar, lemon juice and olive oil. Cook at medium-high temperature for about 20 minutes or until the sauce starts to thicken.
Drizzle the salmon with balsamic sauce and serve.

Note:
This dish can be accompanied with boiled potatoes or a mixed salad of your choice.


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