Ingredients:
2 salmon fillets
4 oz. Coeur d’Olives 18-Year Aged Balsamic Vinegar (Our Black Currant, Fig, Red Apple or Tangerine Balsamics can all be substituted.)
1 fresh lemon thinly sliced
Sprinkle of Coeur d’Olives Wild Cherry Chipotle Rub
Fresh parsley
Fresh ground pepper
1 T Coeur d’Olives Lemon Infused Extra Virgin Olive Oil
Place salmon in 1 gallon plastic Ziploc bag and pour in the balsamic vinegar. Lock bag and place in refrigerator to keep cold while marinating. Turn bag every 15 minutes to insure even coating. After two hours, remove from refrigerator. Preheat oven to 400 degrees F. Spray or brush any Coeur d’Olives plain olive oil in bottom of baking dish and place salmon in it. Sprinkle with the Wild Chipotle Rub. Bake for 5 minutes at 400 degrees F, then reduce to 350 degrees F. and cook for 10 minutes, depending on desire of doneness you wish. Remove from oven and place salmon on serving platter. Drizzle with a bit of balsamic vinegar and Coeur d’Olives Lemon Infused Extra Virgin Olive Oil. Add several twists of fresh pepper, garnish with fresh parsley and thin slices of lemon. Serve immediately. Recipe can be doubled.
Filed under: Balsamic Vinegar, Fig Aged Balsamic Vinegar, Main dish meals, Spice rubs, Valentine's Day by Les Cooper
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This slow cooked savory marmalade is a delicious accompaniment to pork and chicken as well as a great topping on sliced baguettes sprinkled with goat cheese.
Ingredients:
2 oz pancetta, finely chopped. Trader Joe’s has some already pre-chopped.
1/4 Coeur d’Olives Organic Extra Virgin Olive Oil (We chose this one for its peppery finish.)
2 large red onions, thinly sliced (Try shallots too. You will need at least six.)
1/2 cup Coeur d’Olives Fig Aged Balsamic (Actually all of our aged balsamics work well with this dish. Experiment and let us know your favorite.)
1/4 cup sherry vinegar
1/2 cup water
1 tsp. salt
1/4 tsp. white pepper
2 tsp. sugar
pinch of cayenne pepper
In a heavy skillet over medium high heat, warm the olive oil and add the pancetta. Cook until crisp, about 2 minutes. Add the onions and cook stirring frequently until the onions are golden brown, about 10 minutes. Stir in both vinegars and water. Add salt, sugar, and the peppers. Stir often, scraping the bottom and sides of the pan until most of the liquid is evaporated. About 10-12 minutes. Remove from heat and let cool completely. Pour off any excess liquid and store in an airtight container in the refrigerator for up to two weeks. Bring to room temperature before serving.
Filed under: Condiments and Salad Dressings, Fig Aged Balsamic Vinegar by Les Cooper
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