Posts Tagged ‘Salmon’

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
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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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


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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For The Salmon:
4 Salmon Fillets (About 6 Ounces Each Skin Left On)
3 Tablespoons Koroneiki Olive Oil
Salt & Pepperroastsalmon

For The Vegetables:
1 Large Fennel Bulb
2 Medium Red Peppers
1 1/2 Pints Cherry Tomatoes
4 Tablespoons Basil Olive Oil
2 Tablespoons Traditional 18 Year Balsamic
1 Teaspoon Chopped Fresh Basil
Salt & Pepper

1. Preheat the oven to 400 degrees F. Cut the cherry tomatoes in half, and toss with 2 tablespoons of the olive oil and balsamic. Place on a baking sheet and season with salt and pepper, then bake for about 15-20 minutes or until the tomatoes begin to brown and the skin shrivel but still remain moist. Remove from the oven and toss with the basil and set aside.

2. Remove the fronds and stem from the fennel, core the peppers and remove the seeds and cut both into thin julienned strips about 1/4 of an inch thick. Heat the remaining two tablespoons of olive oil in a frying pan and cook the vegetables until tender crisp, about 5 to 7 minutes, set aside.

3. Rub the salmon with the olive oil and season with salt and pepper. Over medium high heat in a large ovenproof saute pan, sear the skin side of the salmon fillets until crispy.
Place the pan into the oven and bake for about 10-15 minutes or just until the salmon is just barely cooked through the center.

4. To serve, place some of the fennel pepper mix on a plate, place a cooked salmon fillet on top, and then spoon on some of the roasted tomatoes. Serve hot.

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