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Parve
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
It may sound like an unlikely pairing, but I attest that this Caramel Balsamic Glaze was made for salmon. The flavor pairing is perfect, and I feel like I’m biting into grown-up candy in the best of ways. It’s sweet and savory and pleasantly acidic. I made a deeply savory side dish to balance things out and this is one of the best dinners I’ve made in a while. The Tuscanini Balsamic Glaze just steals the show and makes it so easy to infuse flavor.
2 tablespoons Tuscanini Olive Oil
2 cups short grain brown rice, rinsed
1 teaspoon sea salt
4 cups boiling water
1/4 cup Tuscanini Olive Oil
14 to 16 white mushrooms, sliced
1/2 teaspoon sea salt
1/4 teaspoon black pepper
8 cloves garlic, minced or 8 cubes Gefen Frozen Garlic
4 cups fresh, cleaned spinach
4 salmon fillets
1/2 teaspoon sea salt
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/4 teaspoon black pepper
2 tablespoons Tuscanini Olive Oil
1/2 cup Tuscanini Caramel Balsamic Glaze, divided
Heat a saucepan over medium heat. Add oil, rice, and salt. Sauté in oil for a minute or so. Add boiling water and stir well. Bring to a boil, cover and reduce to a simmer until cooked through, about 45 minutes.
Remove from heat, fluff with a fork, and rest for 10 minutes.
Heat a skillet over medium heat. Add oil and sauté mushrooms until they start releasing their juices. Season with salt and pepper; add minced garlic. Cook and stir occasionally until the mushrooms start browning and the juices evaporate.
Add the spinach and stir until wilted. Serve over rice.
Heat oven to 425 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Place salmon over the baking sheet and season with salt, granulated garlic, granulated onion, and black pepper. Drizzle olive oil and rub on all sides of the salmon. Pour half the balsamic glaze and pat onto all sides of the salmon.
Bake for 18 to 20 minutes, depending on the fish’s thickness. Remove from the oven and drizzle remaining glaze. Turn broil on high. Broil salmon for one to two minutes.
To serve, spoon brown rice onto a plate and top with mushroom spinach; add salmon on the side.
Sponsored by Tuscanini
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