My longtime friend Holly Walker took a trip to Lake Geneva this Summer and brought me back a souvenir bottle of Tangerine Balsamic Vinegar. Thank you Holly! This stuff is as thick as motor oil and is brimming with wonderful balsamic flavor infused with tangerine. To smell it from the bottle is intoxicating. When she handed it over to me, her instructions were “think of something creative to do with it“, as she also has a bottle of her own.
For the slaw I simply shredded about three cups of red cabbage. I added some matchstick sliced of cucumber, one fine diced red jalapeno pepper and a thin sliced 1/2 sweet onion. For the dressing, I mixed together 1/8 cup Tangerine Balsamic Vinegar, 1/8 cup seasoned rice vinegar, and one teaspoon of sugar. I poured this mixture over the slaw and stirred until coated. I then salted and peppered it and set aside while I cooked the salmon.
For the salmon, I simply preheated my oven at 375, placed the salmon in on a baking sheet. I basted it liberally with some of the Tangerine Balsamic Vinegar, and roasted for 15 -20 minutes until the salmon was nice and flaky.
To plate, I spooned the slaw into a wide pasta bowl and placed the salmon filet on top. We loved the meal. The Tangerine Balsamic Vinegar added a wonderful and exotic flavor to the slaw and the bite of heat from the jalapeno added some excitement. The glazed salmon paired nicely with the flavors in the slaw. Sided with some fresh steamed broccoli that had simply been salt, peppered and buttered, it was a fresh and tasty meal.
Tangerine Balsamic Slaw with Glazed Salmon…It’s What’s for Salmon Saturday.