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Roast Salmon With Balsamic Vinegar

salmon

1 1/2 pounds salmon fillet
2 tablespoons packed brown sugar
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon dried rosemary dill or tarragon; or
1 teaspoon chopped fresh rosemary dill; or
tarragon
1/4 teaspoon pepper
1 clove garlic; minced
1/2 teaspoon salt

Eating fish two or three times a week has been shown to reduce heart disease significantly. Fish oils that contain omega-3 fatty acids seem to reduce blood clotting and the stickiness of blood platelets as well as increase the levels of good cholesterol, or high-density lipoprotein (HDL), while lowering the level of a blood fat called triglyceride. So fish such as salmon, which used to be scorned for its higher fat count, is now elevated to a more healthful status. Pat salmon dry; remove any bones. Place on parchment paper or foil-lined baking sheet. In small bowl, combine sugar, vinegar, oil, rosemary, pepper and garlic; brush over top of fish. Cover and set aside to marinate for 15 minutes or refrigerate for 30 minutes. Sprinkle fish with salt. Roast in 450°F oven for 10 minutes. Broil, watching carefully, for 1 minute or until glazed and fish flakes easily when tested with fork

Contributor: Canadian Living Magazine - February, 1998

Yield: 4 to 6 servings

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