Broiled Balsamic Salmon
Marinated for a while in balsamic, soy and honey, this is best served with sticky brown rice and dark greens.
2 half pound fillets of salmon
¼ cup soy sauce or tamari
¼ cup of balsamic vinegar
½ a lime
1 tablespoon of honey
3 tablespoons light olive oil
freshly ground black pepper
1. In a large bowl, add the honey, soy sauce or tamari, balsamic vinegar and a few cracks of black pepper from the mill. Slowly drizzle in oil until all combined.
2. Place salmon filets in a sealable container or a plate that can hold the liquid and pour marinade over the fish. Cover and refrigerate 4-12 hours.
3. When ready to cook, remove fish from marinade and place on a baking sheet. Set broiler to medium high and place fish on the rack second closets to the heat. Cook skin side up for around 2-3 minutes. Turn and cook for another 2-3 minutes. Remove from oven.
4. Serve with half a lime to sprinkle to your liking.
The Patterson House was one of my favorite spots in Nashville, with its pre-prohibition themed dark woodsy interiors, extremely long bar, and old-fashioned cocktails crafted by James Hensley. Here is his very own version of an antiquated favorite.
"Cruciferous vegetables are packed with health fortifying vitamins and minerals. They're low in calories, but in many cases these powerful veggies can provide at least 25% of your daily dose of fiber and protein in just one serving.” -Dr. Lipman
Recipe courtesy of Valerie Aikman-Smith. Green tomatoes are wonderful pickled and a great pantry staple to have on hand to brighten cheese boards and sandwiches. Seal in a selection of small or large jars.