I received samples from Devo Olive Oil for my honest review. This post contains an affiliate link. All opinions are my own and I received no monetary compensation for this post.
I received another delightful box of deliciousness to review from Devo Olive Oil – this month it was Sicilian Lemon White Balsamic Vinegar and Mushroom Sage Olive Oil. An interesting combination to be sure. For the first time since I have been receiving these packages I used both in one dish. I tasted the vinegar and knew sage would be an excellent herb to complement the sweet/tart tang. I wanted to make a nice meal for the hubby so that usually means I break out the salmon from Anderson Seafoods – he does LOVE his salmon dinners. So after some ruminating here is what I came up with to showcase the flavors:
Poached Salmon on Onions with Sage Scented Vegetables on Sauteed Kale
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Serves 2 (I am listing the ingredients to serve 2 but I only cooked for one so the photos only show for 1)
For the Salmon:
2 5 oz pieces of salmon
1/2 cup white wine
1/4 cup plus 1 TBS Sicilian Lemon White Balsamic Vinegar
1/2 tsp ground sage
1/2 tsp thyme
For the Onions:
4 1/2 slices onion
1/2 tsp ground sage
1 TBS Sicilian Lemon White Balsamic Vinegar
For the Vegetables:
1 1/2 cup cauliflower florets
1 cup diced tomato
2 tsp Mushroom Sage Olive Oil
1/2 tsp ground sage
Preheat oven to 350°
Place the cauliflower florets into a baking dish and drizzle with the 2 tsp of Mushroom Sage Olive Oil. Add the ground sage and sprinkle with salt. Roast for 20 minutes. After 20 minutes add the tomatoes and stir. Put back into the oven for another 10 minutes.
While the vegetables are roasting prepare the onions. Sprinkle each side of the four slices of onion with salt and the ground sage. Using a non-stick pan over medium high heat cook the onions until they just start to brown. Carefully turn them over maintaining the integrity of the onion round. This will be the hardest part of making this meal. When the onions are browned on both sides add the tablespoon of Sicilian Lemon Balsamic Vinegar and let them cook until they are sticky on both sides. When they are done remove them from the pan and keep warm. Keep the pan ready to cook the kale.
Add the white wine, 1/4 cup of Sicilian Lemon White Balsamic Vinegar, ground sage, thyme and a sprinkling of salt to a saute pan large enough for your salmon steaks and bring to a gentle simmer.
Add the salmon and cover. DO NOT BOIL! Gently cook the salmon in the poaching liquid for five minutes.
Remove the salmon from the poaching liquid and keep warm. Return the poaching liquid to the heat and boil it down until it is reduced to about 1/4 of its volume. Remove from the heat and add the tablespoon of Sicilian Lemon White Balsamic Vinegar.
While the liquid is boiling down return the onion pan to the heat and add the 1 tsp Mushroom Sage Olive Oil. When the pan is hot add the kale, a sprinkling of salt and the teaspoon of Sicilian Lemon White Balsamic Vinegar. Saute until just wilted.
Pull the roasted vegetables out of the oven and give them a stir.
To plate it: put the onions down first and the salmon on top. Place the kale to the side with the roasted vegetables over it. Drizzle some of the reduced poaching liquid over the fish.
Hubby really enjoyed his salmon dinner. He said all of the flavors came together beautifully. He loved the kick of lemon and the underlying mushroom taste. He said the sage was just perfect with the fish and the cauliflower. He said it was quite filling even without a starch.
So I thank my friends at Devo Olive Oil and Anderson Seafoods for providing me with great ingredients to make another delicious meal for the hubby.
Disclosure: I received samples from Devo Olive Oil for my honest review. I received product from Anderson Seafood for review purposes as well. This post contains an affiliate link. All opinions are my own and I received no monetary compensation for this post.