April Recipe Ideas
Balsamic Glazed Salmon
Ingredients
2 salmon fillets (5 ounces each)
2 teaspoons olive oil
2 cloves garlic minced
3 tablespoons SLO Olive Reserve Aged balsamic vinegar
2 teaspoons Big Sur honey
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Chopped fresh parsley for garnish
Directions
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil (avoid parchment paper), then coat with non-stick cooking spray.
In a small skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant and beginning to brown, about 2 minutes, watching carefully so that it does not burn.
Add the balsamic vinegar, honey, mustard, salt, and pepper. Whisk and simmer until the mixture thickens; about 4 minutes.
Place salmon skin-side down on the prepared baking sheet. Brush liberally with the glaze.
Bake for 5 minutes and then remove from the oven.
Baste with the glaze, then bake 5 to 10 additional minutes, until the fish flakes easily with a fork and is cooked through.
Sprinkle with chopped parsley and serve.
Fresh Caprese Salad
Simple, Fresh and Easy.
Ingredients
1.5 Lbs Cherry Tomatoes
12 ounces Fresh Marinated Mozzarella Balls - halved
7-8 Large Fresh Basil Leaves - chopped or ribboned
3 ounces sliced black olives (optional)
Dressing:
2 Tablespoons favorite SLO Olive Neutral Olive Oil (Also can use SLO Olive Basil EVOO)
1 teaspoon SLO Olive Reserve Aged Balsamic Vinegar
1 teaspoon Dried Italian Seasoning
1 Garlic Clove - grated
Salt/Pepper - to taste
Instructions
Cut the larger tomatoes in half, leave the small tomatoes whole. Transfer to large bowl.
Combine the tomatoes, mozzarella, basil and black olives.
Mix dressing ingredients then pour over tomatoes. Gently mix until evenly coated. Serve.
Meyer Lemon Olive Oil Cake
Ingredients
1 ⅓ cups SLO Olive Meyer Lemon extra-virgin olive oil
3 large eggs
1 ¼ cups whole milk
1 ½ tablespoons grated lemon zest
¼ cup freshly squeezed lemon juice
¼ cup Limoncello, Gran Marnier may be substituted
1 to 2 teaspoons lemon extract
1 ¾ cups granulated sugar
2 cups + 2 tablespoons all-purpose flour
1 ½ teaspoons kosher salt, or to taste
½ teaspoon baking powder
½ teaspoon baking soda
Confectioners’ sugar, for dusting
Instructions
Preheat oven to 325F, add a circle of parchment paper to the base of a 9-inch springform pan, and spray the parchment paper and the sides of the pan very well with cooking spray; set aside. Do not make this cake in a regular 9-inch cake pan. Most are only about 1 1/2 to 2 inches deep and this cake rises to about 2 1/2 to 3 inches on the sides and nearly 4 inches in the center. It will overflow in a regular 9-inch pan.
To a large bowl, add the olive oil, eggs, and whisk well to emulsify and incorporate.
Add the milk, lemon zest, lemon juice (I was able to get sufficient zest and juice from one very large ripe lemon), Limoncello, and whisk to incorporate.
Add the sugar and whisk to incorporate.
Add the flour, salt, baking powder, baking soda, and whisk until just incorporated; don’t overmix. The batter in on the thin side; this is normal.
Turn batter out into prepared pan, place pan on a baking sheet as insurance against a leaky springform pan, and bake for about 68 to 75 minutes. Start checking after 60 minutes since all ovens vary. Cake will be golden browned and domed in the center when done, and a toothpick inserted in the center will come out clean or with a few moist crumbs.
Allow cake to cool in the springform pan for about 1 hour before releasing it and allowing the cake to finish cooling on a wire rack.
Dust with confectioners’ sugar prior to serving. Cake will keep airtight at room temp for 1 week and although I haven’t tried it, I think this cake would freeze very well for up to 3 months.
Original recipe appeared on averiecooks.com
