Balsamic Salmon with Pears and Pecans
Broiled salmon, basted with a balsamic pear sauce, is topped with orange-scented pears and toasted pecans.
Serves
4
Prep time 15 min.
Cook time 10 min.
Ingredients
4 (6oz.) fresh or frozen skinless salmon fillets, (about 1 inch thick)
1 can (15.25oz.) Del Monte® Sliced Pears in Heavy Syrup [or 1 can (15 oz.) Del Monte® Lite Sliced Pears]
⅓ cup balsamic vinegar
2 Tbsps. fresh orange juice
1 tsp. finely shredded orange zest
Boston or Bibb lettuce leaves
½ cup coarsely chopped pecans, toasted
Salt and black pepper, optional
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Directions
Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels and set aside.
Preheat broiler. Drain pears, reserving syrup; set aside. Combine reserved syrup and vinegar in a small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, 10 to 15 minutes or until reduced to about 1/4 cup; set aside.
Place salmon on a greased broiler pan; season with salt and pepper, if desired. Broil 4 inches from heat 4 minutes. Turn; brush generously with balsamic mixture. Broil 2 minutes. Turn again and brush with balsamic mixture, leaving about 2 Tbsp. of mixture in saucepan. Broil 2 more minutes or until salmon flakes when tested with a fork.
Meanwhile, add orange juice to saucepan with remaining balsamic mixture. Simmer, uncovered, 2 to 3 minutes or until reduced by half; remove from heat. Stir in orange zest and pears. Divide lettuce among 4 plates. Top with salmon, pear mixture and toasted pecans.
NOTE: To toast pecans, preheat oven to 350°F. Place 1/2 cup chopped pecans in a shallow baking pan. Bake 6 to 8 minutes or until lightly toasted, stirring once.