Ingredients
1 lb. salmon fillet
1 Tbsp honey
2 cloves garlic, minced
2 Tbsp Blackberry Ginger Balsamic
2 Tbsp Meyer lemon Olive Oil (Traditional, Garlic)
1/8 tsp cayenne
1/8 tsp each salt & pepper
Instructions
Arrange salmon in baking dish that has been sprayed with non-stick cooking spray.
In a bowl, whisk together balsamic, olive oil, honey, garlic, cayenne and salt & pepper.
Pour over salmon and let marinade for one hour.
Bake in the marinade in a 375-degree oven for 10 to 14 min, or until flesh flakes easily with a fork.
Delicious served over rice.
Blackberry Ginger Beet Salad with Pecans
1-pound fresh beets (washed and trimmed)
⅓ cup plus 2 tablespoons extra virgin olive oil
1 cup whole pecans
¼ cup plus 2 tablespoons blackberry ginger balsamic vinegar (or any other fruity balsamic)
1 tablespoon whole grain mustard
6 cups mixed salad greens
Coarse kosher salt
Freshly ground black pepper
4 ounces fresh goat cheese
Instructions
Preheat the oven to 400°F. Place the beets on a large piece of aluminum foil, drizzle with a little bit of olive oil, and tightly wrap.
Place the wrapped beets on a small baking pan and roast for 1 hour or until the beets are fork-tender. Set aside to cool.
Meanwhile, heat a dry nonstick pan over medium-high heat. Add the pecans and cook, stirring frequently, until they are toasted and fragrant. Remove from heat and let cool.
In a medium bowl, whisk together ¼ cup of balsamic vinegar and the mustard. Slowly drizzle in ⅓ cup of olive oil, whisking constantly, until the mixture has thickened into a dressing.
In another medium bowl, whisk together the remaining 2 tablespoons of balsamic vinegar and 2 tablespoons of olive oil. Peel the beets, cut them into thick slices, then cut the slices in half and add them to the vinegar and olive oil mixture.
Toss the salad greens with your desired amount of dressing, then season with salt and pepper. Arrange the greens on 4 individual serving plates. Add the beets, goat cheese, and toasted pecans.
BLACKBERRY-GINGER BALSAMIC VINAIGRETTE
In a small bowl, add 3 tablespoons olive oil and 2 tablespoons Blackberry-Ginger Balsamic Vinegar.
Blend together with a whisk until fully emulsified.
Pair with EVOO - Meyer Lemon, Blood Orange or your fav Traditional Oil
Pour over salad greens.
Try- Meyer Lemon, Basil, B