Ingredients:
Marinade -
Balsamic vinegar 2 tsp
Honey - 1 tsp
chopped onion 1/2
chopped garlic - few pods
salt
fresh ground pepper
mixed spices - whatever you have in the kitchen - e.g. celery salt, peri peri salt, garlic pepper,
lemon juice - 2 tbsp
Salmon fillet cut in large chunks
Mix all the ingredients of the marinade thoroughly, and then mix the marinade with the salmon chunks, coating the pieces of fish liberally. Leave to marinade in fridge, till you are ready to cook.
Heat 2 tsp olive oil in a shallow frying pan and cook the fish along with the marinade till it is well cooked.
Serve with rice/lemon rice.
Salmon with citrus balsamic vinaigrette (Recipe Source: "The Union Square Cafe Cookbook" by Danny Meyer and Michael Romano)
Ingredients:
1/4 cup fresh orange juice
2 tablespoons balsamic vinegar
1 teaspoon grainy or Dijon mustard
1 tablespoon olive oil
1 teaspoon finely minced shallot
1 small clove garlic (peeled and forced through a press)
2 teaspoons finely chopped parsley
2 teaspoons finely chopped basil
2 teaspoons finely chopped mint
1/8 teaspoon salt
Freshly ground black pepper to taste
1 1/4 pounds salmon fillet
Method:
In a pint jar with a lid, place 1/4 cup fresh orange juice,
2 tablespoons balsamic vinegar, 1 teaspoon grainy or
Dijon mustard, 1 tablespoon olive oil, 1 teaspoon finely
minced shallot, 1 small clove, pressed and peeled garlic,
2 teaspoons finely chopped parsley, 2 teaspoons finely chopped basil,
2 teaspoons finely chopped mint, 1/8 teaspoon salt,
and freshly ground black pepper to taste. Screw on the
lid and shake well to blend.
Heat oven to 450 F. Place 1 1/4 pound salmon fillet in a
foil lined pan and spoon a little of the vinaigrette over
the fish. Bake for 8 to 12 minutes per inch of thickness
(measured at the thickest part), or until cooked through.
Spoon the remaining vinaigrette over each serving of
cooked fish.
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