Serves 4

Prep time 15 min.

Cook time 10 min.


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


  1. Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels and set aside.

  2. 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.

  3. 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.

  4. 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.

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