This post is sponsored by De Nigris vinegar; all opinions are my own.
When it comes to flavor one of my favorite ingredients ever to use is vinegar. It’s tangy and delicious, imparting flavor you can only ever get from vinegar itself. Although I’m a big fan of creating marinades for all varieties of meat and poultry, one thing I had never tried was marinating fish – and y’all? For the life of me I don’t know why.
I suppose I just feared that I’d marinade it too long and end up with some kind of weird accidental ceviche, but after this go-round with my favorite fish, salmon, I can tell the options are endless. The great thing about marinating fish is the fact that you don’t have to do it for long. That means while you prepare the rest of the meal you can marinate the fish and then bake it off at the last minute. Easy!
As a self-proclaimed Italophile I practically shouted from the rooftops when I had the chance to try De Nigris vinegar. See, balsamic vinegar is not something to skimp on, and there’s a lot to be said about using the high-quality good stuff. This, my friends, is the high-quality good stuff. Trust me – I’ve gone cheap and easy with the balsamic before and it’s just not as good. But when you have a great product? Makes all the difference in the world.
This fish recipe is fantastic, one that you could definitely make any time and one you’ll want to share. I served mine with a creamy cacio e pepe spaghetti and some steamed green beans; I loved the contrast of the sweet-tangy fish with the creamy peppery pasta and the fresh beans. But above all – enjoy!
BALSAMIC-HONEY MARINATED SALMON
- 1 pound salmon filet, bones removed but skin on
- 1/2 cup De Nigris 55% grape must balsamic vinegar
- 1/3 cup honey
- 1 teaspoon salt
- 1 teaspoon black pepper
- In a pan that is large enough to hold the filet in a single layer, place the salmon skin-side down.
- In a bowl, whisk together the remaining ingredients.
- Pour over the salmon filet, covering completely, and let marinate for 30 minutes in the refrigerator, turning the filet halfway through.
- When the time is up, preheat oven to 400 degrees.
- Gently flip the salmon back to being skin side down.
- Bake at 400 for 15-20 minutes until the salmon is just done and flakes easily with a fork.
- Serve hot and enjoy!
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