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Delicious baked olive oil and balsamic salmon using Redstone Olive Oil and Balsamic. Light a citrus taste perfect for summer.
Spring and summer are the perfect time to lighten up your recipes. Why? Because the warm weather isn’t the best time for soups and heavy casseroles. At least in my house it’s not. I prefer refreshing salads as well as light fish dishes.
This balsamic salmon is taken to a new level with Redstone Olive Oil and Balsamic. Combine the citrusy flavor of the Blood Orange Oil and the tart crisp flavor of Pomegranite Balsamic and you have a heavenly fish dish that’s perfect for this season.
Redstone is a local olive oil company located Utah. Their motto is “Friends don’t let friends use grocery store olive oil.” Their site sums it up quite well:
“Here at Redstone Olive Oil, our family’s Italian heritage celebrates food and great flavor like a sports fanatic celebrates a championship win! We invite you to celebrate your passion for great taste at home using Redstone Olive Oil’s delicious balsamic vinegars, freshly pressed extra virgin olive oils, house-made spice blends, and so much more…”
Very true. Their store in Draper is amazing. Located in newer strip mall right by some of my favorite shops, they showcase their oils and balsamic vinegars proudly. You’re able to taste before you buy, which to me is awesome. When I dropped in, I tried several varieties, but found two that I just knew would make a perfect salmon dinner. They also carry varieties of pastas, their own spice blends and more. Redstone is also located in Farmington, UT and St. George, UT.
This one couldn’t have been easier to make, which means this one goes on the meal plan for those busy weeknights when I’m working late or running errands. You know, when you’re so busy that a trip through the drive thru sounds a lot easier then cooking.
Only three ingredients make up this dinner; Redstone Blood Orange Olive Oil, their Pomegranite Balsamic Vinegar and a nice piece of salmon. And, it’s cooked in a foil pack, so easy clean up too. You can’t go wrong with that!
Start by preheating your oven to 350 degrees. Next, lay your fish on a piece of foil. Combine 1 teaspoon olive oil and 1/2 teaspoon of vinegar (per piece of fish). Rub the fish down with the liquid then fold the foil to seal it up. It’s that simple… I kid you not!
Now, when you wrap the foil, don’t make it too tight around the fish. You want the steam to stay inside the foil and it helps keep the salmon moist. Bake at 350 degrees for 20 minutes.
Add a nice side Ceasar Salad or your favorite veggies to your balsamic salmon and you have a spring/summer meal you can feel good about. I have a feeling this is going to be a “go-to” dinner for many evenings in the future. If you’re a Utah resident, stop buy one of their three locations. If not, you can shop their products online and have them delivered right to your door. They have lots of recipes to inspire you as well.
For more delicious fish, seafood and shellfish recipes, visit my Pinterest board.
Follow Lori’s Culinary’s board Fish, Shellfish & Seafood on Pinterest.
If you make this recipe, and you really should because it’s delicious and healthy, take a picture & share it to Instagram. Don’t forget to tag me (@lorisculinarycreations) & use my hashtag #LorisCulinaryCreations. I want to see your creations!