Pomegranate Balsamic Glazed Salmon

Ingredients

Directions

Preheat the oven to 400°F. Fill a large 9×13-inch baking dish with the baby spinach, and lay the leaves in an even layer. The spinach will seem to be too much, but remember, it will shrink as it cooks.
In a small bowl, add the pomegranate balsamic, olive oil, lime zest and juice, cinnamon, red pepper flakes (optional), and salt. Mix well until uniform.
Glaze the salmon. Place the salmon fillets on the bed of spinach, evenly spaced out. With a spoon or a brush, spread the glaze all over the salmon, generously. If you have any of the glaze leftover, pour it over the spinach, around the salmon fillets.
Bake the salmon. Place your baking sheet/dish in the oven and bake for 15 minutes, or until the salmon is flaky, and cooked all the way through. The glaze will have darkened and caramelized. The spinach will have shrunk and cooked down into a saucy vegetable accompaniment for the salmon. Serve immediately.

Roasted Vegetables with Cous Cous

Ingredients

Instructions

Prep your vegetables for roasting or grilling. Cut the eggplant in 1/2 inch discs, cut the zucchini lengthwise in half and then half again. Cut the red pepper in 2 inch strips. Cut the darker, coarse part of the leek off and split the leek in half. Arrange the vegetables on a sheet pan with the little tomatoes, drizzle with olive oil and sprinkle with Sun Dried Tomato Sous Salt. Roast the vegetables for 35 – 40 minutes until they have some color on them but still have shape. You don’t want them mushy. Let them cool and cut them into 1/2 inch chunks.
If you are using Fregola which is a larger cous cous that has been toasted so there are lighter and darker little balls. Put 1 t of olive oil in a saucepan bring it to medium heat, add the cup of Fregola and lightly toast the cous cous. Add 1 t of the SunDried Tomato Sous Salt and 3 cups of water. Bring it to a boil and then simmer for 10 – 12 minutes until its al dente. Remove from the heat, drizzle in 1 T of the dressing stir it in, cover the pot and let it sit for 5 minutes. The warm pasta will absorb the dressing.
Dressing: In a bowl add the lemon juice, vinegar, garlic, honey, sun dried tomato pesto and the teaspoon of Sun Dried Tomato Sous Salt. Whisk in the olive oil and the canola oil.
In a large bowl add the Fregola, roasted vegetables and as much dressing as you would like. You will have leftovers but it’s a wonderful.
Sprinkle the dish with the feta and the chopped arugula. Serve at warm temperature.

Ingredients

1 pint strawberries, stemmed and halved
1 tbl SLO Olive Strawberry balsamic
Zest and juice of 1 orange
1 1/4 cups plus 2 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 eggs
1 cup olive oil, SLO Olive Arbequina evoo or for a different flavor try our Meyer Lemon olive oil.
1 cup milk
1/2 cup strawberry jelly
Unsalted butter, for buttering the cake pan
Whipped cream, for serving

Instructions

Place strawberries, orange zest, juice, 1/4 cup sugar and strawberry balsamic into a medium saucepan over medium heat. Cook until strawberries are soft and broken down, about 10 minutes. Remove from heat and allow to cool to room temperature.
Preheat oven to 350 degrees F.
Sift flour, baking powder and salt into a bowl. Pour eggs and 1 cup sugar into the bowl of a stand mixer fitted with the whisk attachment. Whip until frothy and pale yellow. Slowly add olive oil, continuing to whip. Slowly add the flour mixture. Add milk and mix for 2 more minutes. Fold in the strawberry compote. Swirl the jelly in with a spatula, but don't overmix.
Butter a 9-inch round cake pan. Transfer batter to the cake pan. Sprinkle remaining 2 tablespoons sugar over the top. Bake on the middle rack until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool in pan for 15 minutes, then invert out of the pan to a rack to cool completely, 45 minutes to 1 hour.
Serve cake sliced into wedges with whipped cream.