WW Points: 8
4 salmon fillets
1 tablespoon sea salt
1/2 teaspoon black pepper — freshly ground
1/4 teaspoon dry mustard
1/2 cup honey
1/4 cup balsamic vinegar
1 tablespoon butter — melted
2 untreated cedar planks soaked in water to cover for at least 12 hours (available at hardware stores)
Preheat the broiler.
Slice about 8 to 10 sliced angles into salmon flesh, to help flesh more completely soak in the glaze.
In a small bowl or cup, mix the salt, pepper, and dry mustard.
In a medium glass bowl, heat the honey in the microwave for 30 seconds to liquefy further. Remove from the microwave and mix in balsamic vinegar.
Brush the top of the salmon fillets (not the skin side) with the melted butter. Season the flesh side with the spice mixture. Brush with the honey-balsamic mixture, reserving some for later.
Put the soaked planks under the hot broiler, about 5 inches from the heat source, until the wood is browned on top, about 3 minutes. With tongs, carefully remove the planks from the oven.
Immediately brush the browned surface with olive oil, then lay the salmon fillets on the oiled surface, skin side down.
Put 2 cookie sheets in the oven below where the planks will go to catch any glazes or juices that run off. Return the planks to the broiler and cook the fish for 10 minutes. Baste with honey-balsamic and place in oven. Cook until it is done to your taste, about 10 to 15 more minutes, or 20 minutes total for medium.
Remove the fillets to a platter, or immediately serve directly from the planks.
Per Serving: 355 Calories; 9g Fat (21.9% calories from fat); 34g Protein; 36g Carbohydrate; trace Dietary Fiber; 96mg Cholesterol; 1555mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Fruit; 1/2 Fat; 2 1/2 Other Carbohydrates.