These Balsamic Salmon recipes are brought to you in a compensated collaboration with Alessi Foods.
Balsamic Grilled Wild Salmon is such a great summer dish, that I couldn't help from sharing two different recipes for it.
As I have mentioned here time and again I am a big fan of Italian food. Before my daughter was born, I worked in a good number of Italian restaurants (they are prolific here in Rhode Island). During those years I learned the importance of using quality ingredients for best results. In the years since, I've gained the confidence to cook simply, yet embrace experimentation.
Honey-Ginger White Balsamic Grilled Wild Salmon
First up, I have a simple Honey-Ginger White Balsamic Grilled Wild Salmon topped with Toasted Pine Nuts. Full recipe below.
The glaze is just three ingredients: Alessi Ginger Infused White Balsamic Vinegar, some local honey and sea salt.
I just lightly basted with Alessi Extra Virgin Olive oil before grilling. Seared skin side up, then flipped, applied glaze and allowed to cook to my preferred doneness.
I served over some Alessi Risotto along with some green beans I'd cooked in olive oil and the Ginger Infused Balsamic. Finally, I topped with some pine nuts I'd toasted in a skillet.
Balsamic Grilled Salmon and Arugula Salad
The next day, I made an easy Balsamic Grilled Salmon and Arugula Salad (with grape tomatoes, thin sliced red onion and toasted pine nuts). It could certainly hold it's own as a lunch at a higher end Italian restaurant, but is quick and quite simple to prepare. Full recipe below.
The Balsamic Reduction makes preparation a breeze. It is beautiful straight out of the bottle.
Just arrange the salad and salmon on the plate, drizzle with a little Extra Virgin olive Oil and Balsamic Reduction (be generous with the reduction), then top with toasted pine nuts and a few grinds of black pepper and sea salt. My roasted beets salad would also pair wonderfully with this salmon.
Balsamic Grilled Wild Salmon Recipes
Below are the full versions of the two easy Balsamic Grilled Wild Salmon recipes, featuring some of Alessi's fine products. For other salmon recipes try my blackened salmon or Asian Salmon recipes.
Honey-Ginger White Balsamic Grilled Wild Salmon
Ingredients
- 2 wild salmon fillets approximately 6 oz. each
- Alessi Extra Virgin Olive Oil for basting
Honey-Ginger White Balsamic Glaze
- 2 tbs. honey
- 1 tbs Alessi Ginger Infused White Balsamic Vinegar
- 3-4 grinds of Alessi Sea Salt
- 1 tbs of Alessi Pine Nuts
Instructions
- Preheat your grill to medium. (300-350 degrees).
- Whisk the glaze ingredients together in a small bowl.
- Pat the wild salmon fillets dry with a paper towel, then lightly baste with Extra Virgin Olive Oil.
- Sear skin side up for about 3-4 minutes (once they will release from grill easily), then flip to skin side down. Baste the tops with the glaze, and grill to desired doneness.
- Heat a skillet over high heat. Once hot drop in the pine nuts and toss rapidly. It will only take a few seconds to toast them. Immediately sprinkle over the grilled salmon.
- Serve with your choice of sides.
Balsamic Grilled Salmon and Arugula Salad
Ingredients
- 1 6 oz Wild Salmon side or fillet (per person)
- Alessi Fresh ground black pepper and sea salt a few grinds each before cooking and a few to taste after
- Handful of fresh arugula per plate
- 3-5 sliced grape tomatoes per plate
- 2 thin slices of red onion per plate
- Alessi Extra Virgin Olive Oil for drizzling
- Alessi Balsamic Reduction for generous drizzling
- 1-2 tbs of Alessi Pine Nuts
Instructions
- Preheat grill to medium (300-350 degrees)
- Pat dry the salmon with paper towel and season with fresh ground pepper and sea salt.
- Place salmon side skin side down and grill to your desired doneness (about 10-14 minutes) *
- Arrange the arugula, tomatoes and onion on the plate. I like the presentation of separating the rings and nestling the salmon on top, but it makes little difference.
- Toast the pine nuts in a hot skillet. Toss them quickly, then promptly remove from pan. They burn easily.
- Place the salmon on the plate with salad. Drizzle each with a little Extra Virgin Olive Oil (about a tsp), then generously drizzle with the thick balsamic reduction, top with a few grinds of fresh black pepper and sea salt, to taste, then sprinkle the toasted pine nuts on top to finish the plate.
- Serve immediately.
Notes
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