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.

 

Easy Summer Party Food

It’s summer in Minnesota, and if your calendar looks like mine, it’s clear that we all try to IMG_3005pack in as many gatherings as possible with family and friends during the social season – otherwise known as summer, a.k.a. road construction season. And to me, socializing goes hand in hand with fabulous food and drink!

I’ve noticed that my cooking class recipes have had a certain Summer theme: Food and drinks that are fast and easy (because our summers are SUPER busy!), don’t require much heat to prepare (because it IS occasionally hot in Minnesota!), and include ingredients that can be left out for a couple hours at an outdoor party without spoiling (olive oil, balsamic vinegars and spices are great for that!) Of COURSE these dishes are delicious, because otherwise, what’s the point?! (psst! don’t tell anyone they’re pretty healthy, too!)IMG_3003

So here is the handout from one of my recent cooking classes: Mediterranean Lifestyle Summer Party Recipes. Three quick and easy party food recipes and three yummy sangria recipes to get you started on your summer party menu planning. By the way, there are LOTS more recipes from my classes, so if you need more ideas, just stop by vomFASS at Mall of America or call us at (952) 426-3222. Ask to speak to someone about ideas for putting vomFASS products to work on a SMASH HIT menu for your next social gathering, whether you’re hosting or just bringing a dish to pass!

Happy Summer Socializing, fellow foodies!

Cara Mia Hot Chocolate

Yes, I have made certain New Year’s resolutions that align better with salads than hot caramiahotchocchocolate, but I believe that dolce decadence has a place in my definition of a quality lifestyle, more or less in moderation! And it incorporated one of our newest delicious liqueurs – Cara Mia Caramel Vodka! This recipe will go a long way toward inspiring gratitude for winter!

Ingredients

  • 1/3 cup unsweetened cocoa powder
  • 3/4 cup white sugar
  • 1 pinch salt
  • 1/3 cup boiling water
  • 3 1/2 cups milk
  • 3/4 teaspoon vanilla extract
  • 2 – 4 shots of vomFASS Cara Mia caramel liqueur, to taste

Whipped cream topping

  • ¾ cup heavy whipping cream
  • 2 T. powdered sugar
  • ½ t. vanilla
  • vomFASS Cinnamon, ground, for garnish

Directions

Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn’t scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Whip cream with mixer until soft peaks form. Add sugar and vanilla. Divide hot chocolate between 4 mugs. Add Cara Mia liqueur. Top with whipped cream and garnish with cinnamon. Enjoy!