for Valentine’s Day i promised to make dinner and decided i wanted to make something special (but simple and healthy!)
this fig balsamic glaze was absolutely delicious, and the whole dinner was ready in about half an hour
(note: the recipe calls for “fig balsamic vinegar” but i used a heaping tablespoon of fig spread [that is usually paired with cheese] and 1/4 cup of balsamic vinegar]
6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup fig balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 tablespoon chopped fresh parsley
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened. make sure you taste it before putting it on the fish! mine was a little tangy at first so i added a little bit more honey
Arrange salmon fillets on foil-lined baking sheet. Brush fillets with fig balsamic glaze.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.Garnish with parsley.
I served the salmon over a bed of wild rice (courtesy of rice-a-roni) and served sauteed mushrooms and asparagus on the side
my valentine’s day gift to andrew was to promise not to spend 20 minutes photographing the food. so i took two snapshots with my crappy phone camera and called it a day
i got this lovely recipe from the blog I breathe therefore i am… hungry! and i should really send this woman a personal thank you note with the promise to name my first child after her.
these were not too difficult at all and every little detail she includes makes a world of difference
For the burgers:
1 lb fresh salmon, preferably not farmed
1-2 slices italian bread
1 tbl soy sauce
1/2 tsp garlic powder
1/2 tsp freshly ground pepper
1/4 tsp kosher salt
1 tsp balsamic vinegar
1 diced scallion or garlic chive
8 slices of cooked bacon or 4 of pancetta [didn’t use this and it still tasted great]
2 cups arugula
For the Ceviche:
1/2 red onion
For the Tartar Sauce:
1 Tbl capers, drained & chopped
1/2 tsp caper brine from jar
2 Tbl dill pickles or cornichons, chopped
1 Tbl fresh dill, roughly chopped
1/4 cup mayonnaise
1/4 cup sour cream
First, slice the onions very thin and add them to the lemon juice. The acid in the juice will soften and mellow them adding a nice lemony tang.
Second, combine all the ingredients for the tartar sauce and set aside so the flavors can meld by the time your burgers are done.
Finally, chop the salmon and bread into rough pieces about 1/2 inch in size.* Add the other ingredients except for the bacon and mix gently. Heat about 2 tablespoons of canola oil in a heavy duty pan and test cook a small bite of the mixture to make sure it’s seasoned correctly. Taste it with the condiments so you don’t adjust too much (if at all) and over season it. Form your patties gently and cook over medium heat until golden but DO NOT OVERCOOK! You’ll only need a few minutes per side. While cooking the burgers heat about a tablespoon of butter in another pan. Toast your rolls or thickly sliced sourdough bread in the butter until golden and set aside.
When your burgers are done drain them slightly on a paper towel to blot up the extra oil. Place about 1 cup of arugula on each bun and top with the bacon or pancetta. Layer on the burgers, red onions and tartar sauce (in that order), and finish with the top of the bun. Serve with your favorite chilled white wine—mine is a crisp Sauvignon Blanc. Make sure you have lots of napkins handy!
*i did use a food processor for the bread because i was using a sourdough baguette that was a little tougher than other bread would have been