Sauteed Salmon With Sweet and Sour Glaze



  • 1 1/2 cups Coca-Cola
  • 1 1/2 tbsp balsamic vinegar
  • 1 1/4 tsp salt
  • 1/2 cup trimmed pearl onions, chopped
  • 1/2 cups bias-cut parsnips, par-cooked
  • 1/2 cups bias-cut carrots, par-cooked
  • 1/4 cups snow peas, par-cooked
  • 1 1/4 cups white mushrooms, trimmed and sliced
  • 1 1/4 lbs salmon fillet, skin-on
  • 1/2 tbsp water
  • 1/2 tsp black pepper, freshly ground
  • 1 tbsp olive oil


  1. Combine the soda, balsamic vinegar and 1/8 teaspoon of salt in a saucepan over medium-high heat and reduce to 1/2 cup, about 20 minutes. Remove from heat.
  2. Heat 1 teaspoon olive oil in a large non-stick skillet over medium heat. Add mushrooms, 1/2 tablespoon of water and a pinch of salt. Cook just until tender, about 2-3 minutes. Add remaining vegetables and toss to combine. Remove from heat and hold while cooking fish.
  3. Season salmon fillets with remaining salt and pepper. Heat remaining olive oil in a non-stick skillet over medium heat. Place the fillets, flesh-side down into the pan. Sauté until first side is golden brown, about 5-7 minutes. Flip over to skin side. Sauté until fish is opaque, but still tender, about 5 additional minutes. Remove from heat and hold warm.
  4. Place the pan with vegetables over medium-high heat and toss to reheat briefly. Serve fillets and mixed vegetables, drizzled with glaze.