About the Recipe
Fresh jalapeños give this quick and easy roasted salmon dish its kick; honey and balsamic vinegar give it a sweet finish. A nutty-tasting wild rice pilaf completes this healthy dinner that comes together in just 30 minutes.
Ingredients
5 skinless salmon fillets, fresh or frozen (1 1/4 lbs.) (600g)
2 tablespoons balsamic vinegar
1 tablespoon honey
¼ teaspoon salt
⅛ teaspoon ground pepper
1 cup chopped red and/or yellow bell pepper
½ to 1 small jalapeño pepper, seeded and finely chopped
2 scallions (green parts only), thinly sliced
¼ cup chopped fresh Italian parsley
2 2/3 cups Wild Rice Pilaf
Preparation
Step 1
Thaw salmon, if frozen.
Preheat oven to 425 degrees F/ 220 degrees C.
Line a 15-by-10-inch baking pan with parchment paper.
Place the salmon in the prepared pan.
Whisk vinegar and honey in a small bowl; drizzle half of the mixture over the salmon.
Sprinkle with salt and pepper.
Step 2
Roast the salmon until the thickest part flakes easily, about 15 minutes. Drizzle with the remaining vinegar mixture.
Step 3
Coat a 10-inch nonstick skillet with cooking spray; heat over medium heat.
Add bell pepper and jalapeño; cook, stirring frequently, just until tender, 3 to 5 minutes. Remove from heat. Stir in scallion greens.
Step 4
Top 4 of the salmon fillets with the pepper mixture and parsley.
Serve with pilaf.