20 January 2011

Balsamic Glazed Salmon with Deconstructed Bruschetta

I have been trying to find fun/interesting/yummy material for this blog.  Along with all the fashion blogs I follow, I also am a huge fan of anything food related.  So yep, the time has come for me to jump on that blogwagon too.

Disclaimer:  Neither my hub or I are professionally trained foodies.  Just thought I would throw that lil' tidbit out there  ;)

When we aren't playing with toy fire-engines & helicopters, and when we aren't busy pretending to be Mickey and Minnie Mouse, (all for Liam's amusement, of course), Bren and I love to spend time in the kitchen.  Actually, when Liam hits the sack, we typically hang out by the oven and microwave for the remainder of the evening, cooking our dinner, sipping on a cocktail, laughing and catching up.  (It's been awesome this winter with our kitchen fireplace!)

As much as I love to cook, Brendon has found a passion in cooking.  And I'm not complaining... I'm happy to hand over the proverbial apron as often as he wants me to.  Not only can he execute a flawless meal, he essentially makes up all of his own recipes and somehow memorizes them... (as a recipe-follower/woman, this really perplexes me).

I digress...

He made this for dinner the other night (he knows it is one of my absolute FAVORITES... and I will beg for it if I have to).  I figured it was the perfect meal to share- easy, affordable and downright heavenly.

Without further ado...

The Recipe: Balsamic Glazed Salmon with Deconstructed Bruschetta

Ingredients (Balsamic Salmon)

* 2(two) 3-4oz. salmon filets
* 3/4 c. balsamic vinegar (any will do)
* 1/4 c. dry white wine
* 2 large garlic cloves, diced
* 1 tbsp. honey (any will do)
* 1.5 tbsp. dijon mustard (preferably Grey Poup)
* 1/4 tsp. ground ginger
* salt and pepper

Ingredients (Bruschetta)

* sliced Italian bread (good quality)
* 3-4 large tomatoes, roughly chopped
* 1/2 large red onion, thinly sliced
* 2 garlic cloves, diced
* 1/4 c. fresh basil, sliced/ribboned
* 1/4 c. scallions (green onion), sliced
* 1 c. fresh mozzarella, cubed
* 2 tbsp. olive oil
* 2 tbsp. balsamic vinegar
* 1 tbsp. red wine vinegar
* salt and pepper

The Process:

1- Start by cutting up all of your produceI am usually in the kitchen doing this for/with Bren, but if I'm not, he finds it best for the overall flow of the meal to just man the cutting board initially, then go from there. 

Preheat your oven to 375°

Austin Powers voice:  Juno CHOP!

A tear duct's worst nightmare

Fresh herbs make a huge difference

2- Combine the tomatoes, onion, basil, scallions and mozzarella in a baking dish of some sort... we used a glass bread pan because it was the right size.  **Bren "chopped and dropped" as he cut the veggies (as you'll see in the pictures).** 

In a bread dish... or whatever works

Isn't she gorgeous?!
3- Stir the dressing into the tomato mixture: balsamic and red wine vinegars, olive oil and salt and pepper.

4- Once all the veggies, herbs and garlic have been broken down accordingly, begin the balsamic glaze for the salmon in a small pan over med-low heat by combining all ingredients besides the salmon. 

Simmer away, deliciousness

Part of the balsamic symphony

5- Turn your head toward your stove and inhale... do you smell that tangy aroma drifting your way?  Yeah... you did that, and you will reap the benefits come fork-and-knife time.

6- That glaze should be ready to go on the fish.  Take your salmon, place it in an 8x8 in. baking dish (greased/sprayed), and lather on the perfection!!  We like to drizzle a little in the bottom of the baking dish as well for extra flavor... so if you feel so inclined, give the fish a puddle or two to splash in.  

You will most likely have extra glaze.  Save it for dipping. 

Holy Cow Fish


7- Your fish can go in the oven at this point.  It should take anywhere from 10-12 minutes.  You want it moist still, with a little pink.  (That's what he said).

8- Now it's time to butter the bread and get it ready to toast.  I didn't list the ingredients for the whipped butter up top, because honestly, you can do what ever the heck you want with your butter.  Bren softened it before adding garlic, parsley, thyme and pepper.  Then he whipped the hell out of it and spread it on.  (That's what she said).  


Whipped herb butter

Artist at work

9- When the salmon is 7 minutes in, have the bread join it in the oven and increase your temp. to 425°.  This should ensure that they are all done at the same time and that you ultimately get a plate that looks like this:

Viola! Masterpiece!

I hope you try it!  And I hope you enjoy!!

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Thank you for taking the time to read this little blog. Comments make me feel appreciated. And who doesn't like that? ;)

Kindly- Meghan

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