BALSAMIC GLAZED SALMON WITH STRAWBERRY SALSA

BALSAMIC GLAZED SALMON WITH STRAWBERRY SALSA

Author: Jessie
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 minutes
Yield: Serves 4

INGREDIENTS
FOR THE SALMON:

• 1.5 lb. wild salmon fillet
• 1/4 cup balsamic vinegar

FOR THE STRAWBERRY SALSA:

• 1.5 cups diced strawberries
• 1/4 cup cilantro
• 1 Tbsp. diced jalapeño
• 2 Tbsp. diced green onion
• 2 tsp. lime juice
• salt and pepper to taste

INSTRUCTIONS
FOR THE SALMON:

1. Heat oven to 375 F.
2. Place salmon fillet on a baking sheet and use a pastry brush to brush it with a few coats of balsamic vinegar. Reserve the rest of the balsamic for later. Season salmon with a dash of salt and pepper.
3. Bake salmon for 15-20 minutes until cooked to your desired level of doneness. For well done fish, you may need to add a couple of extra minutes in the oven.
4. When salmon is cooked, brush a bit of the remaining balsamic vinegar over the top. Top salmon with strawberry salsa and serve immediately.

FOR THE STRAWBERRY SALSA:

1. Combine strawberries, cilantro, jalapeño, green onion, lime juice in a medium bowl.
2. Add salt and pepper to taste.
3. Store salsa in the fridge until you’re ready to serve.

NOTES

• Cooking time may vary depending on the size/shape of your filet and the level of doneness you like – I like my salmon not quite well done. Start checking your salmon around the 10 minute mark if you’re worried about cook time. I
• You can easily make this salsa a day or two ahead of time – just store it in the fridge until you’re ready to eat!
• Use sustainably fished Wild Alaskan Salmon for this recipe – we like King or Sockeye salmon with this salsa!

source:http://www.lifeasastrawberry.com

CREAMY BALSAMIC PASTA

CREAMY BALSAMIC PASTA

Serves 4
Prep Time 5 min
Cook Time 40 min
Total Time 45 min

INGREDIENTS

• 1 lb. linguine
• 3 tbsp. butter
• 2 large shallots, minced
• 4 cloves garlic, minced
• ½ cup balsamic vinegar
• 2 cups heavy cream
• 3 large handfuls arugula
• Kosher salt
• Ground black pepper

INSTRUCTIONS

1. Cook linguine to al dente according to package instructions. Reserve about ½ cup pasta water.
2. Melt butter in a large skillet over medium heat. Add shallots and sauté until translucent, about 3-4 minutes. Add garlic and sauté for 1 minute. Add balsamic vinegar and allow to simmer until cooked down to a glaze, about 5 minutes. Add heavy cream and whisk to combine with the balsamic vinegar. Allow to simmer over low heat until the mixture has reduced to about 1 to 1 ¼ cups. It should be thick enough to coat the back of a spoon. Season with salt and pepper to taste.
3. Once pasta has finished cooking, add directly to skillet with cream sauce. Toss to combine. Add some of the reserved pasta water if it is too thick.

source:http://thecharmingdetroiter.com