Balsamic Salmon With Pears And Pecans Recipes

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BALSAMIC SALMON WITH PEARS AND PECANS



Balsamic Salmon with Pears and Pecans image

Broiled salmon fillets with a fruity, tangy glaze are served with pears on crisp lettuce leaves and sprinkled with toasted pecans.

Provided by Allrecipes Member

Time 23m

Yield 4

Number Of Ingredients 8

4 (6 ounce) fresh or frozen skinless salmon fillets, about 1-inch thick
1 (15.25 ounce) can Del Monte® Sliced Pears in Heavy Syrup or Del Monte® Lite Sliced Pears
⅓ cup balsamic vinegar
1 pinch Salt and black pepper
2 tablespoons orange juice
1 teaspoon finely shredded orange zest
4 leaves Boston or Bibb lettuce leaves
½ cup coarsely chopped pecans, toasted*

Steps:

  • Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Set aside.
  • Preheat broiler. Drain canned pears, reserving syrup. Set pears aside. Combine reserved syrup and balsamic vinegar in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until reduced to about 1/4 cup. Set aside.
  • Place salmon on a greased broiler pan. Season salmon with salt and pepper. Broil 4 inches from the heat for 4 minutes. Turn, brush generously with the balsamic and syrup mixture. Broil for 2 minutes. Turn again and brush with balsamic and syrup mixture, leaving about 2 tablespoon of the mixture in the saucepan. Broil for 2 more minutes or until salmon flakes when tested with a fork.
  • Meanwhile, add orange juice to the saucepan with the remaining balsamic and syrup. Simmer, uncovered, for 2 to 3 minutes or until reduced by half, remove from heat. Stir in orange zest and pears. To serve, divide lettuce among 4 serving plates. Top with salmon, pear mixture and toasted pecans.

Nutrition Facts : Calories 466.7 calories, Carbohydrate 26.4 g, Cholesterol 82.5 mg, Fat 26.1 g, Fiber 2.3 g, Protein 30.4 g, SaturatedFat 4.1 g, Sodium 132.6 mg, Sugar 4.2 g

PAN-ROASTED PEAR SALAD WITH WATERCRESS, PARMESAN AND PECANS



Pan-Roasted Pear Salad With Watercress, Parmesan and Pecans image

Salads can be as simple as throwing together lettuce with some dressing to fabulously delectible and worthy of a special occassion. Here's a fabulously delicious one from The Best of America's Test Kitchen 2009. Also a fit in the Paleo diet. It takes a little time due to the pears cooling in the balsamic glaze, but utilize the time well and prepare the remainder.

Provided by gailanng

Categories     Pears

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

3 (1 1/2 lb) ripe but firm pears, quartered and cored (bartlett, bosc, anjou)
2 teaspoons sugar
salt and pepper
2 teaspoons olive oil
4 tablespoons balsamic vinegar, divided
2 tablespoons olive oil
1 tablespoon shallot, minced
2 tablespoons sugar plus 1/2 teaspoon sugar
salt
fresh ground pepper
4 cups green leaf lettuce, washed, dried and torn into 1-inch pieces
4 cups watercress, washed, dried, and stemmed (about 4 cups)
4 ounces parmesan cheese, shaved into thin slices with a vegetable peeler
3/4 cup pecans, toasted and chopped

Steps:

  • The success to the best salads is to first chill your serving plates. Place salad plates or bowls in the refrigerator while preparing. Simple as that.
  • Toss the pears, 2 teaspoons of the sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl.
  • Heat 2 teaspoons oil in a large skillet over medium-high heat until shimmering. Add the pears cut side down in a single layer and cook until golden brown, 2 to 4 minutes. Using a small spatula or fork, tip each pear onto its second cut side; continue to cook until the second side is light brown, 2 to 4 minutes longer. Turn off the heat, leave the skillet on the burner and add 2 tablespoons of the balsamic vinegar; gently stir until the vinegar becomes glazed and coats the pears, about 30 seconds. Transfer the pears to a large plate and let cool to room temperature, about 45 minutes. Cut each pear quarter crosswise into 1/2 inch pieces.
  • Whisk the remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, remaining 2 tablespoons plus 1/2 teaspoon sugar and shallot together in a large bowl; season with salt and pepper. Add the lettuce, watercress and cooled pears to the bowl; toss and adjust the seasoning with salt and pepper to taste. Divide the salad among individual chilled plates; top each with portions of the cheese and nuts.

Nutrition Facts : Calories 702.1, Fat 32.6, SaturatedFat 7.5, Cholesterol 25, Sodium 477.7, Carbohydrate 96.9, Fiber 18.9, Sugar 62.5, Protein 16.6

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