Balsamic & Jelly Glazed Salmon

This simple recipe came to life this past weekend when we ran out of food in the house. I think we've all been there...we think we've purchased enough food to make it through the week, but somehow missed the extra package of turkey breasts. On most occasions this results in take-out food for dinner, but it turned out I had some frozen salmon on reserve in the freezer.

After my rummage through the freezer, I made my way to the pantry where I pulled out everything else I thought might mix decently together. Here's what I came up with:

 

 

Balsamic & Jelly Glazed Salmon

12 oz salmon

2 Tbsp grape jelly (this could be subbed with any jam/jelly/preserves you have on hand)

2 Tbsp balsamic vinegar

1/4 tsp salt

1/4 tsp pepper

1/4 tsp onion powder

dash of cumin

 

Pre-heat over to 400 degrees. Cover a baking sheet in tin foil and lay salmon (skin side down) onto the tin foil. Mix the remaining ingredients in a bowl, then spoon about 3/4 of the mixture over your salmon. Cook in the over for about 7 minutes, then spoon the rest of the saved mixture over the salmon again. Cook the salmon for an additional 5-8 minutes, or until fish easily flakes with a fork.

 

For this recipe I highly suggest serving soon after cooking as it's best served warm. Also, for any glaze that dribbles off the side of the salmon during cooking, spoon it off the foil and drizzle it back over the salmon just before serving.

 

Side notes about this dish:

First off, as always, I use all organic and/or local ingredients whenever I can and encourage you to do the same :)

 

Also I didn't want the side dish to be left out -- what's pictured is just baby bok choy cooked in some leftover bacon grease from my husband's breakfast (oil and/or butter work just fine, too). Sauté it with a little salt and pepper and you have a delicious dish that goes great with this salmon.

 

Lastly, I have to point out the fork in this picture. I love this fork (the line is called "Siren") and though you may come across other flatware patterns on this blog, this pattern is what fills my drawers in my kitchen. I just find it so cute and unique!

 

If you're interested, the item number for this fork is DVMETD800002 (here's a link to the Siren line on the Sterling Restaurant Supply website: http://www.sterlingrestaurantsupply.com/sterling/catalogsearch/result/?q=siren )

And lastly, this plate (which is great for dishes that have sauces drizzled over them) is TC7000.DV.18 found here: http://www.sterlingrestaurantsupply.com/sterling/catalogsearch/result/?q=tc7000.dv.18 and here: http://www.fortessa.com/scripts/silverware.exe/catalog@d:/elevclients/devfortessa/elevator.prg

Mango Salsa

I fell in love with mango salsa about two years ago when a good friend of mine introduced me to the magical creation. Before that I was blind to the notion of creating salsa out of anything but tomatoes--and let me tell you, I'm so glad my eyes were opened! I've had all sorts of varieties of salsa now, but mango salsa will always be held near and dear to my heart.

On a recent trip to a local health foods store, I sampled some "fresh organic mango salsa" a store clerk was offering, and it was delicious. I saw a small tub of it (maybe 6oz or so) for sale in the produce section. I snatched up a container to purchase, but my heart sunk when I saw the unreasonable amount they wanted for it: $6.99. I bet I could make that cheaper myself, I thought, as I flipped over the container to investigate why the concoction was so pricey. I was right, I could make it myself--every ingredient listed was on a shelf somewhere around where I stood. I made a quick note of what I needed, grabbed everything, and got to work as soon as I returned home. With the help of my favorite kitchen toy, the Vitamix, I came up with a comparable recipe that received the seal of approval from my brutally honest husband. Not only that but I had the perfect ramekins to serve it in. Below is the recipe--please note I use organic and/or locally grown ingredients for everything.

Mango Salsa
I whole mango
1 cup lightly packed fresh cilantro
1 medium tomato
1/4 cup red onion
Hot pepper of choice to desired heat (optional)
1/2 cup lime juice

Add all ingredients to blender; blend on medium speed until desired consistency is reached. Spoon into ramekins and top with cilantro leaf.

I served these with toasted whole wheat tortilla chips. My Mom (another guinea pig to my creations) insists it would be delicious as a topping to pork.

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 Ramekin pictured: FSW Accentz All-Purpose Stack Bowl 3.25" (8cm) 3.5oz, 1/2Cup