A Phase 1 Feast: Balsamic Glazed Salmon & Sauteed Mushrooms with Thyme

(Originally posted by Blest)

I raise my glass in toast to Kat and Debs, and offer up the recipes from the South Beach feast I enjoyed tonight!

Both of the following recipes are from The South Beach Quick and Easy Cookbook

Balsamic Glazed Salmon

4 6oz Salmon Fillets

1 Cup Balsamic Vinegar

2 Teaspoons extra-virgin olive oil

1 teaspoon lemon juice

Salt and freshly ground pepper

Heat oven to 450 degrees F. Season salmon with salt and pepper, place in an ovenproof baking dish and bake until opaque throughout, 10 to 12 minutes.

While fish is cooking, place vinegar in a small saucepan. Cook over medium-high heat, stirring frequently, until reduced to 1/3 cup, 8 to 10 minutes. Remove from heat, whisk in oil and lemon juice and season with salt and pepper. Place salmon on serving plates and drizzle with glaze.

Sauteed Mushrooms with Thyme 

1 tbsp extra-virgin olive oil

1/2 small red onion, thinly sliced

3/4 tsp dried thyme

1 pound white or cremini mushrooms, quartered

Salt and pepper

Heat oil in a large nonstick skillet over med-high heat. Add onion and thyme, reduce heat to medium, and cook until softened and lightly brown, about 2 minutes.

Add mushrooms and cook, stirring occasionally, until tender and lightly browned, about 8 minutes. Season well with salt and pepper and serve hot.

And I finished out this delicious repast with my favorite Roasted Sesame Asparagus. 

YUM!