Verbena Honey Ginger Balsamic Vinegar
White or Dark Available
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.
Honey Ginger Salmon
2 Lbs Salmon Fillets
3 Tbsp Verbena Garlic Olive Oil
2 tsp Sesame Oil
2 Tbsp Soy Sauce
3 Tbsp Verbena Honey Ginger Balsamic
2 tsp Honey
1 Clove Minced Garlic
2 tsp Fresh Ginger, grated
1/4 tsp Crushed Red Pepper Flake
1/4 tsp Kosher Salt
3 Tbsp Chopped Green Onion for garnish
Place the salmon fillets in a gallon size ziploc bag or in an airtight container. Whisk together all remaining ingredients and pour over the salmon. Seal and turn to coat the salmon. Refrigerate for 2-3 hours. Preheat the oven to 400 degrees. Line a baking sheet with parchment. (The parchment will make cleanup easier and allow you to easily pour the sauce over the fish as you are serving it.) Place the salmon on the parchment and pour any extra marinade over the fillets. Bake for 10-12 minutes and let rest for 2-4 minutes. Serve over rice and drizzle with the pan juices. Enjoy!
Honey Ginger Spiced Sweet Potatoes
4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
1/4 Cup Verbena Honey Ginger Balsamic
3/4 tsp Sea Salt
Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly shake or whisk together the Balsamic Vinegar and Olive Oil. Place potatoes in a large bowl and toss with the vinegar to liberally coat the sweet potato wedges. Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized
