Grilled Salmon with Calamansi Caper Butter Sauce, served with Lemon Rice

 

Ingredients:

  • 1½ lbs. fresh salmon fillet, boned with skin on

Marinade:

  • 2 T. vomFASS Ginger-Grape Balsam with Lemon
  • 2 T.  vomFASS Basil Extra Virgin Olive Oil
  • Viola’s Congratulations! Seasoned Sea Salt, to taste
  • 1 tsp. garlic, minced

Calamansi Caper Butter Sauce:

  • 1 T.  vomFASS Calamansi Balsam vinegar
  • 1/2 C. white wine (I used Chardonnay)
  • 4 T. chilled butter, cut into small cubes or slices
  • 2 T. capers, drained

Directions:

  1. Cut salmon into 4 equal pieces or leave the filet whole. Place salmon on aluminumSalmon Broccoli Rice Meal vomFASS Mall of America foil, in a plastic zipper bag, or in a covered dish. Whisk the marinade ingredients together and drizzle onto salmon. Refrigerate 30 minutes or up to 2 hours.
  2. Remove salmon from the marinade, or if you made a foil packet, leave in the foil and vent it.
  3. Grill or broil for about 10 minutes, depending on the thickness. Remove any cover and finish grilling or broiling, to your preferred level of cooked.
  4. While salmon is grilling, place the wine and Calamansi Balsam vinegar in a saucepan over medium high heat and allow it to come to a boil for 5-10 seconds. Keep your nose away from the vapor!
  5. Reduce heat to lowest possible, whisk in the butter a few pieces at a time until the sauce is thick enough to coat the back of a spoon.  The butter must never come to rest, or the sauce will separate and become oily.
  6. Once the butter has completely incorporated, remove from heat and stir in capers.
  7. Serve over the salmon.

Lemon Almond Rice

  • 1 Pkg. Viola’s Lemon Almond Rice
  • 1 T. vomFASS Basil Extra Virgin Olive Oil (or your favorite)
  • 2 1/2  C. chicken or vegetable stock (more if needed)
  • Viola’s Congratulations! Seasoned Sea Salt, to taste
  • 1 – 2 tsp. Calamansi Balsam vinegar
  • 1 T. butter (optional)

Add olive oil to a medium saucepan over medium heat. Add rice and stir until glossy and warm. Add broth and seasoned sea salt. Bring to a boil. Reduce heat to simmer and cook about 20 minutes until al dente or your preferred texture, adding more liquid if needed. Add more seasoned salt, if needed, the splash of Calamansi vinegar and butter, if using. Stir and serve or cover and keep warm until serving, adding more liquid if needed prior to dishing up.

 

Bean Salad (serves 6 – 8)

Ingredients

2 cans (15 oz) legumes, drained and rinsed (Garbanzo, Cannelini, Great Northern, black beans, etc.) Garbanzo Bean Salad vomFASS Mall of America
1 medium onion, diced
1/2 red bell pepper, diced
1/2 yellow or orange bell pepper, diced
½ C. sliced Kalamata Olives
½ C. vomFASS Jalapeno Extra Virgin Olive Oil (substitute another infused oil if you don’t like spicy)
¼ C. vomFASS Apple Balsamic Vinegar
2 – 3 tsp. vomFASS Greek Seasoning, more or less to taste
vomFASS Mediterranean Sea Salt, to taste

Combine all ingredients in a medium bowl. Serve with bread, on crostini or as a garnish, in a pita pocket, as side dish or salad topping. Flavors will bloom and blend, and this will taste even better in a day or two or three. Substitute veggies for what you have or like. Change up the flavor by using different oil, vinegar and spice combinations.