Sauteed Salmon With Sweet and Sour Glaze

Ingredients

• 1 1/2 cups Coca-Cola®
• 1 1/2 tablespoons balsamic vinegar
• 1 1/8 teaspoon salt
• 1/2 cup trimmed pearl onions, par-cooked
• 1/2 cup bias-cut parsnips, par-cooked
• 1/2 cup bias-cut carrots, par-cooked
• 1/4 cup snow peas, strings removed, par-cooked
• 1 1/4 cups white mushrooms, trimmed and sliced
• 1 1/4 pounds salmon fillet*, skin-on, portioned 5 ounces each
• 1/2 tablespoon water
• 1/2 teaspoon black pepper, freshly ground
• 1 tablespoon olive oil

Preparation

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.
2. 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.
3. 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.
4. 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