Seared Salmon with Roasted Shallot Sauce

Servings: 2 | Serving size: 4 ounces salmon with sauce

Cooking time: 60 minutes

This recipe can easily be multiplied and makes great leftovers.

Serve with Balsamic Lacquered Eggplant or Roasted Cauliflower or Roasted Cauliflower - Low Sodium Version or Roasted Parsnips and Carrots

and

Brown Rice or Mashed Yams or Plain Mashed Potatoes | Plain Mashed Potatoes - Low Sodium Version

Place a small sauté pan in the oven and preheat to 375° F.

When the oven is hot, add 1 teaspoon of the olive oil to the pan and add the shallots.

Roast for 25 minutes. Toss occasionally.

While the shallots are roasting, place the peach preserves, white wine, mustard, and salt in a small mixing bowl and whisk until smooth.

After the shallots have roasted for 25 minutes, add the white wine mixture to the pan and stir gently.

Return the pan to the oven and let the shallots and sauce simmer for 20 minutes.

While the sauce is cooking, add a large skillet to the oven to preheat.

After 10 minutes of preheating, add the remaining 2 teaspoons of olive oil to the pan and swirl to coat well.

Add the salmon filets to the pan and roast on one side for about 5 minutes. Turn the filets over and return to the oven, roasting for an additional 3-5 minutes.

Remove the sauce from the oven and add the butter. Swirl gently until the butter has melted and is blended.

Serve the roasted salmon topped with the shallots and sauce.