Flavors of the Week, 10/24/16
Welcome to Monday! We’re bringing you some incredible pairings this week, that will be perfect for a variety of dishes. Make time this week to come downtown and try them out. You’ll be hooked just like we are.
Garlic Mushroom and Hickory: We’ve paired our best seller Garlic Mushroom EVOO with Hickory Dark Balsamic Vinegar. This combination will elevate anything you throw on the grill. Marinate steaks, pork chops, or chicken for a few hours before grilling.
Garlic Cilantro and Serrano Chile Honey: This combination will highlight all your Mexican dishes. Add some to salsa, guacamole, or pico de gallo. Drizzle over tacos or taco salads. Marinate meat for fajitas in this combination. Our Garlic Cilantro EVOO and Serrano Chile Honey Vinegar were meant for each other.
Meyer Lemon and Raspberry Ginger: This fresh and light pairing of Meyer Lemon EVOO and Raspberry Ginger Light Balsamic Vinegar will make you swoon. It’s perfect for Asian salads and stir-fries. Use it as a dipping sauce for spring rolls and wontons.
Garlic Cilantro Honey Salmon
(adapted from Julia’s Album)
1 pound salmon
1 tablespoon Garlic Cilantro EVOO
salt and pepper, to taste
2 tablespoons Serrano Chile Honey Vinegar
1 tablespoon freshly squeezed lime juice
2 tablespoons fresh cilantro, chopped
3 cloves garlic, minced
Preheat oven to 400ºF.
Pat dry salmon and brush 1 tablespoon EVOO. Make sure to cover all sides of the salmon. Season with salt and pepper.
Place salmon on a large piece of foil. Fold up sides and ends (1 to 2 inches high) tightly around the salmon. Place on a baking sheet.
In a small bowl, combine vinegar, lime juice, cilantro, and garlic. Spread this mixture over the salmon.
Leaving foil open, place salmon in the oven and bake for 15 to 20 minutes.
Carefully remove salmon from foil. Separate salmon from the skin that remains stuck to the foil. Transfer to a serving dish. Carefully top the salmon with the sauce remaining in the foil.
- Lisa Emmert