These Balsamic Salmon recipes are brought to 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.
So, of course, I was thrilled when Alessi Italian Foods sent me a box packed with an extensive array of their products, to create a sponsored recipe. I was like a kid in the candy store. You can actually order this exact box of goodies right from their online store (under gift category) … awesome gift idea for a foodie you love. Amazingly it is only $50, get dad one for Father’s Day.
I ended out being most drawn to two types of the balsamic vinegar included in the box: a Ginger Infused White Balsamic (an Alessi exclusive) and a bottle of Balsamic Reduction. The ginger infused one seemed perfect for stir fry and a great match for seafood. The Balsamic reduction is tangy sweet and thick. It just begs to be drizzled on salads grilled meats and fruits. Since, I loved them both, I decided to create a wild salmon recipe with each of them. Both of which were also topped with toasted pine nuts (Pignoli) from the goodie box.
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.
Alessi Italian Foods
Alessi Italian Foods is a family owned and operated company. The founder Antonino Alessi and his family immigrated from Sicily to Florida in the early 1900’s. Antonino started Vigo Importing Company as a way to ensure the family could work together. Three generation later, despite huge growth, the company remains a true family business. I kind of love that, don’t you? The Alessi product line features specialties that represent best of traditional Italian cuisine, as well as some new innovative products such as White Balsamic Vinegar (a new favorite of mine). The best part is due to savvy sourcing, they are able to offer these fantastic products at reasonable prices everyday people can afford.
Alessi products are available at select retailers, but for widest selection and convenience order right from the Alessi online store.
Balsamic Grilled Wild Salmon Recipes
Here are the full versions of the two easy Balsamic Grilled Wild Salmon recipes, featuring some of Alessi’s fine products.
- 2 wild salmon fillets approximately 6 oz. each
- Alessi Extra Virgin Olive Oil for basting
- 2 tbs. honey
- 1 tbs Alessi Ginger Infused White Balsamic Vinegar
- 3-4 grinds of Alessi Sea Salt
- 1 tbs of Alessi Pine Nuts
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.
- 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
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.
If cooking a fillet rather than a side, (see pics, the salad shows a side, the entree shows a fillet), it is better to sear the top for a few minutes before flipping to skin side down)