Ingredients

Servings:
  • 1.5 Cup Coca-Cola®
  • 1.5 Tablespoon balsamic vinegar
  • 1.12 Teaspoon salt
  • .5 Cup trimmed pearl onions, par-cooked
  • .5 Cup bias-cut parsnips, par-cooked
  • .5 Cup bias-cut carrots, par-cooked
  • .25 Cup snow peas, strings removed, par-cooked
  • 1.25 Cup white mushrooms, trimmed and sliced
  • 1.25 Pound pounds salmon fillet*, skin-on, portioned 5 ounces each
  • .5 Tablespoon water
  • .5 Teaspoon black pepper, freshly ground
  • 1 Tablespoon olive oil


Preparation

  • Total Time: N/A
  • Prep Time: N/A
  • Cook Time: N/A
  1. Combine the soda, balsamic vinegar and 1/8 teaspoon of salt in a saucepan over medium-high heat and reduce to 1/2 cup, about 20 minutes. Remove from heat. Heat 1 teaspoon olive oil in a large non-stick skillet over medium heat. Add mushrooms, 1/2 tablespoon of water and a pinch of salt. Cook just until tender, about 2-3 minutes. Add remaining vegetables and toss to combine. Remove from heat and hold while cooking fish. Season salmon fillets with remaining salt and pepper. Heat remaining olive oil in a non-stick skillet over medium heat. Place the fillets, flesh-side down into the pan. Sauté until first side is golden brown, about 5-7 minutes. Flip over to skin side. Sauté until fish is opaque, but still tender, about 5 additional minutes. Remove from heat and hold warm. Place the pan with vegetables over medium-high heat and toss to reheat briefly. Serve fillets and mixed vegetables, drizzled with glaze.

Nutritional Analysis:

Makes 4 servings

Serving size: 4 1/2 ounces fish (edible portion), 2 tablespoons glaze, 2/3 cup vegetables 
Cal: 342 
Protein: 24g 
Fat: 18g
Carb: 18g 
Sodium: 761mg 
Chol: 75mg 
Sugar: 13g *

Variation: Sea bass may be substituted for salmon fillets. 
Serving size: 4 1/2 ounces fish (edible portion), 2 tablespoons glaze, 2/3 cup vegetables 
Cal: 233
Protein: 25g
Fat: 7g
Carb: 18g
Sodium: 772mg
Chol: 52mg
Sugar: 13g