This is a recipe for Tangerine Balsamic Vinaigrette used to toss with fresh cabbage and cucumber for a Tangerine Balsamic Slaw and the meal is completed by roasting salmon that’s been basted with the Tangerine Balsamic Vinaigrette.
My longtime friend Holly 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.
Well I did think of something to do with it, and it involved salmon. And it was delicious. And knowing that I’d run out of this bottle of tangerine balsamic vinegar decided to promptly make a recipe for Tangerine Balsamic Vinaigrette – homemade – so I’d always have this beautifully flavored concoction on hand.
Enter this recipe for homemade Tangerine Balsamic Slaw with Glazed Salmon.
For the Tangerine Balsamic Vinaigrette
The tangerine balsamic vinaigrette is easy enough. Tangerine juice, balsamic vinegar, Dijon and olive oil and voila.
For the Tangerine Balsamic Slaw
For the slaw I simply shredded about three cups of purple cabbage. I added some matchstick sliced of cucumber, one fine diced red jalapeno pepper and a thin sliced 1/2 sweet onion. That red jalapeno pepper was beautiful, but I don’t know if I’ll ever fine another. So a normal green jalapeno pepper will be the norm going forward.
For The Tangerine Balsamic Glazed Salmon
For the salmon, I simply preheated my oven to 375. I laced the salmon in on a baking sheet and basted it liberally with some of the Tangerine Balsamic Vinaigrette. A roast time of 15 -20 minutes and salmon was nice, flaky and beautifully glazed.
To plate, I spooned the tangerine balsamic slaw into a wide pasta bowl and placed the salmon filet on top. Served with buttered steamed broccoli, it was a colorful and beautiful meal.
Recipe For Tangerine Balsamic Vinaigrette with Tangerine Balsamic Slaw and Glazed Salmon
The Tangerine Balsamic Vinaigrette added a wonderful and exotic flavor to the slaw. And that 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.
If you have a recipe for a tangerine vinaigrette, please let me know, I’d love to give it a try.
More Recipes Using Tangerines
- Braised Tangerine Chicken with Star Anise
- Salad with Tangerine and Golden Beets
Tangerine Balsamic Vinaigrette with Tangerine Balsamic Slaw and Glazed Salmon
- For the Tangerine Balsamic Vinaigrette
- 2 cloves garlic
- 2 teaspoons honey
- 1 teaspoon mustard
- 1/2 cup freshly squeezed tangerine juice
- 1/4 cup balsamic vinegar
- 1 teaspoon freshly ground black pepper
- 1/4 cup water
- 1 cup olive oil
- For The Slaw
- 3 Cups Purple cabbage cut into thin ribbons
- 1 cucumber peeled and cut into match stick slices
- 1 jalapeno pepper stemmed, deseeded and diced
- 1/2 sweet onion thin sliced
- For the salmon
- 2 salmon fillets
- For the Tangerine Balsamic Vinaigrette: Combine all ingredients except oil in blender or food processor. Blend well. With machine running, slowly add oil until thoroughly blended. Save 1/4 cup for the salmon and the rest for the slaw.
- For the slaw: In a medium bowl, mix together the sliced cabbage, cucumber, jalapeno pepper and sweet onion. Toss with the vinaigrette and set aside.
- For the Salmon: Preheat oven to 375 degrees. Place salmon on a baking sheet. Bake salmon15 – 20 minutes basting with the reserved tangerine balsamic vinaigrette.
- To Plate: In a wide rimmed pasta bowl place a heaping serving spoon of the slaw. Top with the glazed salmon.
Tangerine Balsamic Vinaigrette with Tangerine Balsamic Slaw with Glazed Salmon…It’s What’s for Dinner