Balsamic Vinegar Fusion Recipe
Salmon is consumed all over the world in large quantities for its nutritional properties and distinct taste. However, it is rarely paired with Balsamic Italian Vinegar. In this recipe, we propose a fresh twist combining a selection of crunchy vegetables with Organic Balsamic Vinegar Cream (a special cream made from hand-crafted Organic Balsamic Vinegar in Italy), and Parmesan Cheese to create a light and healthy natural ‘fusion dish’ to enjoy across borders.
Ingredients: 4 servings
- 4 Organic 1 portion Salmon Filets
- Organic Baby spinach (200g)
- Organic Cucumbers (2)
- Organic Cured Cherry Tomatoes (1 jar 250 g)
- Organic Italian Olive Oil (1/3 cup)
- Organic Italian Balsamic Vinegar Cream (4 tablespoons)
- Organic Fennel (1)
- Organic Italian Parmesan Cheese (200g)
- A dash of white wine
INSTRUCTIONS:
- Finely chop the cucumbers and fennel into tiny cubes, slice the cured cherry tomatoes and place in a bowl. Quickly stir-fry the baby spinach in olive oil with salt. On the side, pair the Balsamic Vinegar Cream with the Olive Oil and add a dash of white wine and a couple of tablespoons of water to dilute.
- Steam the salmon filets and add white wine with olive oil and salt. Melt the parmesan cheese adding Olive Oil in a side pan.
- Place the sauce created with the Balsamic Vinegar Cream and Olive Oil on the bottom of each plate. Add the parmesan chess and add the salmon and vegetables on top. Sprinkle with pepper and fennel leaves.
Enjoy as a main dish and serve with rice or bread!
