Pan-Seared Salmon

Pan-Seared Salmon

with Balsamic Barley Pilaf

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Salmon has so much going for it as a healthy addition to your meal plan. It’s low in sodium, calories and saturated fats, and high in omega-3s and protein. This delicious recipe adapted from The Diabetes Seafood Cookbook: Fresh, Healthy, Low-Fat Cooking, features a pilaf with a unique twist - barley rather than the more commonly used grain, rice. Fresh basil, juicy cherry tomatoes and a mirepoix (a mix of shallot, celery and carrots) add delicious depth, while a splash of balsamic vinegar adds just the right amount of acidity to perfectly balance the dish.

  • Est. Cooking Time: 45 min
  • Allergens: Wheat, Fish
  • Skill Level:
  • Spice Level:

INGREDIENTS:

  • Chicken Stock Concentrate
  • Barley
  • Balsamic Vinegar
  • Carrot
  • Celery
  • Garlic Clove
  • Basil
  • Shallot
  • Cherry Tomatoes
  • Salmon Fillets

EQUIPMENT YOU'LL NEED:

  • Large Bowl
  • Large Sauce Pot with Lid
  • Medium Non-stick Sauté Pan
  • Peeler

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.