Verbena Blueberry Dark Balsamic Vinegar
No added sugars. All natural, always!
How to Use Balsamic Vinegar
Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.
BLUEBERRY BALSAMIC SALMON
1 cup fresh blueberries, divided
1/2 tbsp fresh thyme leaves
2 tbsp Verbena Blueberry balsamic vinegar
1/2 tsp salt, plus extra to season
2 tbsp honey
1/4 tsp ground black pepper, plus extra to season
1/4 cup fresh lemon juice, divided
2 lemon slices
2 (6-ounce) salmon fillets, skin on
Aluminum foil
1 pound baby yellow potatoes, cut into 1/2-inch-thick rounds
3/4 pound green beans, ends trimmed
1/2 head cauliflower, trimmed into pieces
2-1/2 tbsp Verbena Tunisian olive oil, divided
Directions:
Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
Add the potatoes, green beans, and cauliflower to a large bowl and add 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat.
Transfer to the baking sheet and spread out in a single layer. Cook for about 20 minutes, tossing once or twice. Remove from the oven and set aside.
As the vegetables are cooking, add 1/2 cup of the blueberries to a saucepan along with the balsamic vinegar, honey, and remaining 2 tablespoons of lemon juice. Cook on medium-high heat (stir a bit to help dissolve the honey) for about 10 minutes or until the blueberries burst and the mixture thickens slightly. Remove from the heat. Divide the mixture in two.
Pat the salmon fillets dry and drizzle with 1/2 tablespoon of olive oil. Season with a bit of salt and black pepper.
Brush half the blueberry glaze over the fillets and place on the baking sheet, skin side down, with the vegetables surrounding them.
Sprinkle the thyme leaves over the vegetables and salmon. Place one lemon slice on each piece of salmon. Add the remaining blueberries scattered with the vegetables.
Cook for 10-12 minutes, or until the salmon is cooked through.
Remove and use the remaining glaze to brush over the salmon.
BLUEBERRY SAUCE
FANTASTIC ON ICECREAM OR CHEESECAKE!!
4 cups fresh or frozen blueberries
1/2 cup sugar
3 TBSP Verbena Blueberry balsamic vinegar
1/2 teaspoon grated lemon zest (use a Microplane)
Juice from 1/4 lemon (approximately 1 3/4 teaspoons)
Directions:
Combine the blueberries and sugar in a medium heavy-bottomed saucepan and bring to a simmer over medium heat.
Do not boil. Smash the berries with a fork as they begin to simmer and pop. Continue cooking for another 5 minutes, or until the sugar is completely dissolved. Add the balsamic vinegar and simmer for another 7 to 10 minutes, stirring often. Remove from the heat and let the sauce cool for 10 minutes.
Add the lemon zest and lemon juice and stir to incorporate. Transfer to a covered container and refrigerate for 45 minutes, or until cold.
Stir before spooning over your choice of sorbet or ice cream. Store refrigerated in an airtight container for up to 1 week; stir before serving.
