Garlic Balsalmic Soy Glaze

When I'm by myself, I try to eat fairly healthy. That way, I can eat what I want on date nights and on the weekend. I had a bunch of nice veggies from the farmer's market, so I decided to try a new salmon and veggie recipe that I dreamt up while I should have been working. I loved the flavor and savory garlic taste of the glaze over the veggies, but have to play with the type of protein that is best with this; I didn't love the salmon. Maybe next time, I will serve it with a white fish even over pasta.

I served this with a hearty red and a piece of Dove chocolate for dessert. :)

I roasted a double batch of the veggies, and will have the rest over pasta and homemade sauce tomorrow for lunch. I did the veggies in the toaster oven (single girl behavior!) so they weren't as crisp as I would have wanted, but great nonetheless.

Ingredients (salmon):

1 6 oz. salmon fillet, skin removed
24 stalks asparagus, cut into 2" pieces lengthwise
15 grape tomatoes, halved
1 shallot, sliced on the mandolin
1 onion, sliced on the mandolin
1 bunch fresh basil, chopped
2 garlic cloves, smashed
1 Tbsp olive oil
seasoning to taste (salt, pepper, crushed red pepper)

Directions:

Heat an oven to 400 degrees. In a bowl, combine the shallot, onion, garlic, asparagus, tomatoes, basil and olive oil. Add the seasonings to your liking.

Spray an aluminum foil-lined baking sheet with non-stick cooking spray, and evenly spread the veggie mixture over it. Put the salmon in the center of the vegetable mixture, making a "hole" in the middle of the tray with a spatula. Bake for about 15-20 minutes. (A note here- the salmon may end up being done before the veggies, but this depends on the thickness and size of the fish.)

Balsamic Soy Glaze

Ingredients:

2 Tbsp butter
1 Tbsp soy sauce
1 garlic clove, smashed
2-3 Tbsp good quality balsamic vinegar
1 Splenda packet (I use Splenda to cut the calories, though this is a fairly healthy dish)

Directions:

While the salmon and veggies are roasting, melt the butter in a saucepan. When the butter has melted, add the garlic clove and simmer about 3 minutes until the garlic has begun to cook through and your house smells delicious. Whisk in the soy sauce, Splenda, and 2 Tbsp of balsamic vinegar.

Let the mixture boil, and then turn to a simmer until the glaze begins to thicken (this won't get really thick). If you want a more sour than sweet flavor, add another Tbsp of vinegar and boil then simmer again. (Try it first!)

When the fish and veggies are done, transfer to a platter and pour the glaze over the veggies and the fish.