Northern Michigan Woman - Jan/Feb 2024 Fitness Issue
SAVOR WELLNESS: Cooking with Olive Oil & Vinegar
Denise Walburg 2023-12-22 13:18:27
INGREDIENTS
3 tablespoons Fustini’s Gremolata olive oil, divided
4 6-oz salmon fillets, patted dry with a paper towel
Kosher salt and fresh ground black pepper
3 garlic cloves, minced
1 1/2 cups cherry tomatoes, halved
2 cups baby spinach
1-2 tablespoons Fustini’s Citrus Oregano balsamic
1/2 cup heavy cream
1/4 cup fresh grated parmesan
1/4 cup chopped fresh herbs (basil, parsley), plus more for garnish
lemon wedges for serving
DIRECTIONS
Step 1
In a large skillet or Dutch oven over mediumhigh heat, heat 2 tablespoons of olive oil. Season salmon with salt and pepper. When oil is shimmering, but not smoking, add salmon presentation side up and cook until a good sear that is golden about 6 minutes. Turn the fillet over and cook for 2 more minutes. Remove to a plate.
Step 2
Reduce heat to medium and add remaining olive oil. Stir in garlic and cook until fragrant. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst, then add spinach. Cook until spinach begins to wilt. Add balsamic and deglaze the pan, scraping up all bits of flavor.
Step 3
Stir in heavy cream, parmesan and add herbs. Bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return salmon back to the skillet and spoon sauce over the fillet. Simmer until salmon is cooked through, about 3 minutes more. Serve with sauce and garnish with herbs and lemon wedges.
One of the things I love most about cooking is the flavors. But when I’m cooking, not only do I want my food to taste good, I also want to make sure it’s healthy and packed with nutrition. To make this happen, I always have oils and vinegars on hand.
When winter hits, I don’t have the opportunity to reach for the fresh herbs growing on my deck, so I love to cook with herb-infused olive oils as well. These savory oils bring such wonderful aromas to the kitchen and to each dish that I prepare. It’s a harmony of flavor, blending the herbs and rich, fresh taste of extra virgin olive oil, which compliments all the other ingredients included in the dish.
Aside from the flavor, the health benefits of extra virgin olive oil are also a reason I celebrate using them. With a family history of high cholesterol, I love incorporating olive oil, which is a monounsaturated fat, wherever I can. This helps me and my family reduce the amount of LDL, the bad cholesterol, and focus on healthy sources of fats.
In my kitchen is not only extra virgin olive oil, but also balsamic vinegar. This pairing brings a zip of tartness to my dishes and can bring a satisfying sweet finish without having to add any sugar. The low acidity of balsamic vinegar helps to assist in digestion and the natural sugars assist with controlling blood sugar levels.
Saying goodbye to added sugar and incorporating the rich balsamic flavors helps to amp up any marinades, salad dressings, or barbecue sauces I’m whipping up. And, for a bright and fresh beverage, I’ll splash a fruity balsamic into sparkling water, too!
So how do I use this pairing of extra virgin olive oil and balsamic vinegar? My favorite way is to deglaze a filet of salmon with Sicilian Lemon balsamic after pan searing it. This technique gives the filet a sweet citrus coating that compliments the outer hard sear. Enjoy this recipe for a fresh and healthy way to incorporate more olive oil and vinegar into your diet.
Denise Walburg is the Director of Corporate Marketing at Fustini’s Oils & Vinegars. For over 13 years, Denise has celebrated the joy of healthy and flavorful cooking with the use of extra virgin olive oils and balsamic vinegars. Fustini’s Oils & Vinegars is a tasting room with four store locations, Traverse City, Petoskey, Holland, Ann Arbor, and an online store. Learn more at www.fustinis.com.
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