Taste of Home Healthy Cooking - Balsamic-Glazed Salmon w/ Grecian Garden Salad

From the Aug/Sept 2009 issue

Balsamic-Glazed Salmon

4 garlic cloves, minced
1 tsp. olive oil
1/3 cup balsamic vinegar
4 tsp. Dijion mustard
1 Tbsp. white wine or water
1 Tbsp. honey
1/4 tsp. salt
1/4 tsp. pepper
6 salmon fillets (4 oz. each) *I bought 1 pound & it was plenty for 2 people*
1 Tbsp. minced fresh oregano or 1 tsp. dried oregano

1. Line a 15 x 10 x 1 inch baking pan with foil; coat foil with cooking spray. Set aside.

2. In a small saucepan, saute garlic in oil until tender. Stir in the vinegar, mustard, wine, honey, salt & pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until slightly thickened. Set aside 2 Tbsp. for basting.

3. Place fillets on prepared pan. Brush with sauce and sprinkle with oregano. Bake, uncovered, at 425 degrees for 15-18 min or until salmon flakes easily with a fork. Brush withi reserved sauce before serving.

Grecian Garden Salad

1 1/2 cupes cut fresh asparagus (1-in pieces)
3 medium tomatoes, seeded and chopped
2 Tbsp balsamic vinegar
4 1/2 tsp. minced fresh basil or 1 1/2 tsp. dried basil
1 Tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
1 cup (4 oz) crumbled feta cheese

1. In a large saucepan, bring 3 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a serving bowl. Stir in the tomatoes.

2. In a small bowl, whisk the vinegar, basil, oil, salt and pepper. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least an hour. Just before serving, stir in cheese.