Balsamic-Glazed Salmon Fillets with pistachios

Balsamic-Glazed Salmon Fillets with pistachios

Ingredients:

2 salmon fillets
1 Tablespoon of honey di miele
1 Tablespoon of Balsamic Vinegar of Modena
½ Tablespoon of Extra Virgin Olive Oil
Salt and pepper to taste
1/4 cup of chopped pistachios
Mixed Salad
Red Tomatoes
Yellow Tomatoes
Black olives to taste

Suggested match

Emilio Gold

Balsamic Vinegar of Modena PGI

cad.

Method

Prepare the sauce by mixing in a bowl honey, balsamic vinegar of Modena and Extra Virgin Olive Oil. Let it rest for five minutes.

Arrange salmon fillets on foil-lined baking sheet. Brush fillets with honey and balsamic vinegar of modena sauce, and sprinkle with chopped pistachios.


Bake in preheated oven for 20 minutes, or until flesh flakes easily with a fork.

In the meantime, prepare mixed salad with red and yellow tomatoes and black olives.

When it is ready, brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Add mixed salad and enjoy!

Recipe created for Carandini by Ramona of @farinalievitoefantasia

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barre la for many years.

Discover the range

Emilio Silver

Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Antonio

Aged Balsamic Vinegar of Modena PGI

Bianca

Sweet White Vinegar

Other recipes with Emilio Gold.

Balsamic Vinegar of Modena PGI