Recipes and Links

Mandarin Jalapeño Vinaigrette

Yield: 2 Servings

Ingredients:

1 lb salmon either in 1 fillet or divided

2 Tbsp Flying Olive Mandarin Orange or Blood Orange Extra Virgin Olive Oil

2 Tbsp Flying Olive Black Mission Fig Balsamic Vinegar

1 tsp garlic powder

½ tsp powdered ginger or half as much grated fresh ginger

1 tsp honey

6 green onions, whites only, sliced thin

Salt and pepper to taste

Directions:

Wash and pat dry salmon.  Place in a zip lock bag.  Whisk together Flying Olive EVOO,  Black Mission Fig Balsamic Vinegar, garlic powder, ginger, honey, onions, and salt and pepper.  Reserve 2 Tbsp of glaze for later.  Pour the rest over the salmon in the zip lock bag, close, and flip a few times to coat the fish.  Place in the refrigerator for 30-45 minutes.

Heat grill to med-high.  Place the fish on a piece of aluminum foil coated with a little of the Flying Olive Mandarin EVOO.  Tent the long sides of the aluminum foil over the fish.  Place on the grill.  After 5 minutes, brush the reserved glaze on the fish and open the
aluminum foil.  Cook until fish is just opaque, about 5-10 more minutes, using up the remaining glaze.  Serve.

Submitted by Barb L.