Tangerine Balsamic Vinaigrette with Tangerine Balsamic Slaw and Glazed Salmon
This is a recipe for Tangerine Balsamic Vinaigrette. I used this 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.
- 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.
Calories: 1369kcal | Carbohydrates: 39g | Protein: 38g | Fat: 120g | Saturated Fat: 17g | Cholesterol: 94mg | Sodium: 162mg | Potassium: 1605mg | Fiber: 5g | Sugar: 28g | Vitamin A: 1898IU | Vitamin C: 113mg | Calcium: 143mg | Iron: 4mg