Vom Fass Grilled Salmon with Calamansi Caper Butter Sauce

Grilled Salmon with Calamansi Caper Butter Sauce

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

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
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.

Submitted by

Julie Ginsler-vomFASS-Cary

 



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Grilled Salmon with Calamansi Caper Butter Sauce

Grilled Salmon with Calamansi Caper Butter Sauce

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

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
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.

Submitted by

Julie Ginsler-vomFASS-Cary

 

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