Our Citrus Calamansi Balsam makes this a perfect dish for grilling outside or bring it inside on those rainy days with a little Sun Meadow Buttery Oil. Also, a perfect addition to a lunch or dinner salad when served cold.
Ingredients: (serves 4)
4 6oz salmon filets (skin off)
1-2 TBLS vomFASS Sun Meadow oil
Marinade:
1 T vomFASS Ginger-Grape Balsam with Lemon
1 T vomFASS Basil infused EVOO
1 tsp minced garlic
1 T vomFASS Ginger-Grape Balsam with Lemon
1 T vomFASS Basil infused EVOO
1 tsp minced garlic
Calamansi Caper Butter Sauce:
1 T vomFASS Calamansi Balsam Vinegar
1 ½ oz. chilled butter
1 T capers
1 T fresh parsley, chopped
vomFASS salt and pepper to taste
1 T vomFASS Calamansi Balsam Vinegar
1 ½ oz. chilled butter
1 T capers
1 T fresh parsley, chopped
vomFASS salt and pepper to taste
Directions:
1. Whisk marinade ingredients together. Place salmon and marinate in a plastic bag with the air squeezed out. Refrigerate salmon 1 hour in the marinade.
2. Remove salmon from marinade, pat dry, and season with salt and pepper.
3. Grill for 4-5 minutes on each side depending on thickness. Alternatively, heat skillet with vomFASS Sun Meadow Oil and cook Salmon filets 3-4 minutes on each side.
4. In a separate pan, on high, heat the Calamansi Balsam—allow to come to boil 5 – 10 seconds. Let cool a bit
5. Add the butter a little at a time until the sauce is thick enough to coat back of a spoon.
6. Add the capers and parsley, taste for seasoning, and serve over your grilled salmon.
1. Whisk marinade ingredients together. Place salmon and marinate in a plastic bag with the air squeezed out. Refrigerate salmon 1 hour in the marinade.
2. Remove salmon from marinade, pat dry, and season with salt and pepper.
3. Grill for 4-5 minutes on each side depending on thickness. Alternatively, heat skillet with vomFASS Sun Meadow Oil and cook Salmon filets 3-4 minutes on each side.
4. In a separate pan, on high, heat the Calamansi Balsam—allow to come to boil 5 – 10 seconds. Let cool a bit
5. Add the butter a little at a time until the sauce is thick enough to coat back of a spoon.
6. Add the capers and parsley, taste for seasoning, and serve over your grilled salmon.
Submitted by
Julie Ginsler-vomFASS-Cary
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