Tag Archives: Balsamic Vinegar

Balsamic Glazed Salmon with Tahini Sauteed Kale

Balsamic Glazed Salmon with Tahini Sauteed Kale

  • Servings: 2
  • Difficulty: easy
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Balsamic Glazed Salmon with Tahini Sauteed Kale
When I am in town and Jill has a late night I use it for Salmon and Indian food given we have a passion mismatch. So I also took the opportunity to play around with Kale. I love greens like collards, cabbage and mustard. Kale just hasn’t caught up with the stinky three just yet. The texture for me is a bit rubbery so I prefer sauteing to tenderize it a bit.

I poked around and found a recipe from a blog called myfitnesspal.com. I took that as my base because I really liked the idea of using Tahini with vinegar. Tahini is ground up sesames that make a paste. Most notably used in your favorite hummus. I love the tang it gives while also infusing a nuttiness to it. For me Salmon doesn’t need much help so a little balsamic vinegar reduction sounded like a sweet counterbalance to the vinegary sauteed kale.
Super easy, super healthy and pretty darn delicious.

Fresh caught Salmon Filets
1 tbs of grapeseed oil or coconut oil
4 tbs of Balsamic Vinegar
1 tbs of Local Honey
1/2 tbs of Red Pepper Flakes

1 bunch of Kale (stems removed)
3 tbs of Tahini
2 tbs Apple Cider Vinegar
2 tbs of GF Soy Sauce
1/4 cup of Chicken Stock
5 cloves of garlic
1 yellow onion (diced)
1 tbs of olive oil
Dash of cayenne pepper
Toasted Sesame Seeds to top
1. Start your Kale first by dicing your onion and by slicing your garlic (not minced). In medium heated pot add some oil and sweat those onions really well. Caramelize if you want. I was impatient but cooked them 10min until really soft. I then added the garlic slices and cooked them for another minute or two.

2. Whisk together the rest of the wet ingredients and pour them into the pot with the garlic and onion mixture. Let it reduce by half and then add your Kale pieces and let them wilt until tender to your tastes. I skipped the last step so my sauce was pretty thin. Flavor is amazing either way. IMG_9092

3. While your sauce is reducing. Salt and pepper your salmon filets. In medium-low pan with a 1 tbs of grapeseed oil carefully lay your filets (skin side down) in the pan. Move them around a bit to make sure they don’t stick. I like my salmon on the rare side because it is so buttery and silky. Here is the deal with Salmon, the beauty is in the fat because it imparts the flavor. If you cook salmon at high heat that fat leeches out into this sad white ooze. That said, the skin side has a lot of fat so this will happen at the base where the skin meets the pan. The point is to either go high heat and hit em quick to sear both sides or to go low and slow.

I flipped once I got a decent crust on the bottom and then but a slight sear on the top. I then poured in the balsamic honey mixture and let it thicken up. Basting the filet along the way. I did that for about 3 or 4 minutes.

Roasted Chicken with Herb Garlic Balsamic Reduction

Roasted Chicken with Herb Garlic Balsamic Reduction

  • Servings: 4
  • Difficulty: medium
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Roasted Chicken with Herb Garlic Balsamic Reduction
One of Jill’s friends is supposedly a good cook and raved about a roasted chicken recipe she has mastered. I decided to give it a try.

This turned out really nice. I was thinking the garlic might overpower the flavor profile but it really didn’t at all. It mellowed out during the roasting process and the balsamic reduction complimented the garlic and herbs. If you are not into a whole bird you could easily accomplish the same with just breast or your preferred cut.

1 Roasting Chicken
2 Yellow onions quartered
40 Cloves of garlic
2 tbs of chopped Rosemary
1 tbs of fresh chopped Thyme
2 cups chicken broth
1 cup balsamic vinegar
2 tbs olive oil
2 tbs butter
Kosher Salt and Pepper

1. Heat the oil and butter in a large skillet. Add the onions and cooks for about 3 mins and then add your garlic. Cook until browned. Set aside skillet for the sauce.

2. Fill the cavity of you chicken with the onions and garlic mixture. Place it in a Roasting pam and brush with the oils left in the skillet. Add ½ cup of broth to the pan and roast at 400 for 1 hour.

3. After an hour remove to add a cup of chicken broth. Going forward you will want to occasionally baste the bird with the sauce every 15 mins until the interior reaches 165 degrees. When it does pull it out and set it aside.

4. Back to the skillet you used first for the onions and garlic. Add the broth from the pan including the onions and garlic inside the bird. Also add the last ½ cup of broth and ½ cup of balsamic vinegar. Bring to boil and reduce by half and then finally add your last ½ cup of balsamic vinegar and allow it to thicken. Add your chicken to the skillet and baste it really well. Serve hot.