4 Servings, Each Counts as: 3 Life Proteins, 1 Life Carb, 7 Life Fats
Ingredients 1 lb salmon fillets 1/2 tsp coarse black pepper 1/2 cup balsamic vinegar 2 Tbsp fresh orange juice 2 tsp lemon juice 2 packets Splenda 1 lb green beans, trimmed 1 lemon/orange rind piece, optional
Directions 1. Preheat a cast-iron or heavy-bottomed skillet over medium-high flame coated with nonfat cooking spray. 2. Season fillets with pepper. 3. Cook salmon until done, about 3 minutes on each side for medium, or desired level of doneness. 4. While salmon cooks, bring wine, vinegar, juices, and Splenda to a boil over high heat, in a small saucepan. 5. Cook glaze 3 to 4 minutes until reduced and thickened. 6. Remove from heat. Stir in ½ tsp coarse black pepper. 7. In a second skillet, bring ½ inch water to a boil with green beans and pieces of orange rind and/or lemon rind. 8. Cover the green beans and cook 3 to 4 minutes. 9. Drain the beans and toss with pepper. 10. Drizzle glaze over salmon fillets. Serve with green beans on the side.