Walleye with Balsamic Vinaigrette and Leeks

Ingredients for Vinaigrette:

• ¼ cup SOOC Traditional 18 year balsamic
• ¾ cup SOOC Lemon EVOO
• ½ cup mustard (Dijon or Horseradish mustard if you like a bite)
• Sea salt and fresh ground pepper

Ingredients for Fish:

• 1-2 lbs. walleye filet (cod or tilapia work as well)
• 4-5 leeks, greens only
• 5-6 cloves minced garlic
• 3 tablespoons SOOC Garlic EVOO

Directions:

1. In a blender mix the balsamic vinegar and mustard together. Slowly add in the lemon EVOO and blend until it thickens or emulsifies. Add the salt and pepper to taste. Then set aside.
2. Wash and dry the fish filets with a paper towel. Rub filets with the minced garlic and sprinkle with salt and pepper. Slice the leeks and boil approx. 7-9 minutes until tender, drain and set aside. Brush the fish and leeks with the garlic EVOO. Add the remaining garlic EVOO to a sauté pan and fry the fish filet and leeks on medium to high heat and cook until lightly brown and the fish is opaque through.
3. To serve, place a filet and a few of the leek slices on top and drizzle the vinaigrette on top of the fish, leeks and plate. Add fresh pepper and red pepper flakes for added heat.

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Blood Orange Grilled Salmon

Ingredients:

1 to 1 1/2 pounds salmon filet with skin on (sockeye salmon is great if still in season)
1/4 C SOOC Blood Orange Olive Oil
1/4 C SOOC Tangerine Balsamic Vinegar
4 garlic cloves (minced)
2 Tablespoons fresh herbs chopped (chives, cilantro and parsley or whatever your herb garden is plentiful of)
Dash red pepper flakes (depending on the level of spice you want)
Salt and pepper to taste

Instructions:

Marinate your salmon filet with the Blood orange olive oil and the tangerine balsamic for up to two hour or if time doesn’t allow then baste your filet before grilling…..marinating adds more flavor. Sprinkle filet with mixture of remaining ingredients.
Preheat your grill to approximately 400 to 450 degrees or on high.
Place salmon steaks skin side down on grill for 3-5 minutes or until skin gets dark and crispy. Then place the filet on a piece of aluminum foil for remainder of cooking time for 6-8 minutes (depending on thickness of the filet). Press on the thickest part of the filet with a fork and it should still feel somewhat soft and squishy with creamy fluids releasing. Do not overcook the filet…..salmon is a fatty fish and will still be very moist but fully cooked.
I always drizzle a little more tangerine balsamic over the filet on the plate as we’ll for added flavor. Enjoy!

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Grilled Salmon with White Truffle Oil & Fig Balsamic

Ingredients: 4 (4oz) salmon filets

• 2 tbs SOOC Fig balsamic vinegar
• 4 tbs SOOC White Truffle oil
• 1/4 C lemon juice
• 1 clove garlic, minced
• 1 sprig rosemary, minced
• Salt and pepper to taste

Directions:

Season salmon with salt and pepper and place into a shallow dish. Combine oil, vinegar, lemon juice, garlic, and rosemary in a small bowl. Pour mixture over the salmon filets, and coat well. Refrigerate for at least 30 minutes.

Pre-heat grill to a medium heat. Lightly brush grate with oil.

Remove salmon from marinade and place on grill. Cook until salmon is opaque and flakes with a fork, about 4-5 minutes per side. Drizzle fig balsamic over the salmon filets, if desired. Serve with your favorite roasted vegetables, salad greens, or brown rice!

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Pan-seared Arctic Char with Fennel and Onions

Ingredients

1 to 2 small – to medium sized fennel bulbs, sliced

1 good-sized yellow onion, sliced

4 tablespoons  SOOC Blood Orange Olive Oil

1/2 cup orange juice

3/4 cup SOOC Tangerine balsamic vinegar

1 1/4 – 1 1/2 pounds arctic char fillets, cut into 4 to 6 pieces, depending on your appetite.

Citrus-pepper seasoning, or seasoning of your choice for fish or salt and pepper.

Directions

Preheat your oven to 400 degrees.

Trim and cut fish. Sprinkle flesh side with seasoning or a little salt and pepper, set aside. Add the olive oil to a saute pan. Once hot add onions and fennel to pan and sauté over medium-high heat until light brown. Remove vegetables from pan and set aside. In the same pan, add the juice and vinegar, bring to light simmer and cook liquids down, reducing by at least one-half. Set aside and save some for garnish.

Heat another saute pan with two tablespoons of oil on medium-high heat. Once hot add the fish skin side down, and cook for 4 minutes. Flip fish in pan to flesh side down, and place pan in your preheated oven to cook for another 4 to 6 minutes to finish cooking.

While fish is finishing in the oven, add the vegetables back to the first saute pan with the orange juice-vinegar reduction, toss with remaining syrup to coat till vegetables are hot. When fish is done, plate some of the vegetables and slide a piece of fish on top, drizzle plate and, or fillet with the reserved syrup and serve.

Recipe courtesy of Jane Ward, http://www.localinseason.com, 2010.

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Persian Lime Aioli

Perfect with spicy grilled shrimp!

2 fresh garlic cloves, minced

1 tsp. sea salt

1 large egg yolk

1 Tbs. fresh squeezed lime juice

1/2 cup SOOC Grape Seed Oil

1/2 cup SOOC Persian Lime Extra Virgin Olive Oil

Directions

Place the garlic and salt in the bowl of a food processor fitted with a metal blade or in a blender. Pulse for a few seconds. Add the egg yolk and lime juice. With the motor running, slowly add the Grape Seed oil in a thin stream. Without turning the motor off, add the Persian Lime extra virgin olive slowly in a thin stream. Taste and finish with more salt if necessary.

Makes approximately 1 cup.

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