Blackberry vinaigrette finds second use as glaze for broiled salmon

January 25 — The pages of the upcoming February issue of Mad & Magnolias Magazine feature a recipe for a salad made from spring vegetables and fruits with a blackberry vinaigrette. The recipe is from Angie Wise, our cook of the week, which I wrote for her in April 2017.

Later that year, Kim Burleson made a salad for a bridesmaids luncheon we co-hosted with two other friends and served it alongside bacon and cheese quiche and biscuits.

When I was thinking of ideas for a bridal brunch menu for a wedding-themed magazine, I remembered how delicious that salad was and how perfect it was to serve a group of young women. But as good as that salad is, it’s really the vinaigrette that steals the show.

One day last week, I made a salad and vinaigrette for a magazine shoot. The salad greens and fruit were all gone, but there was plenty of vinaigrette left. I kept it in a jar in the fridge, waiting for inspiration to hit another use.

When the light bulb went out on Monday, I realized it was perfect for glazing salmon.I grilled two center-cut fillets seasoned with lemon pepper and finished with a generous drizzle of vinaigrette.

It was a great call.

blackberry basil vinaigrette

1/2 jar (10 oz) seedless blackberry jam

1/4 cup red wine vinegar

6 fresh basil leaves, chopped

1 clove of garlic (thinly sliced)

1/2 teaspoon salt

1/2 teaspoon black pepper

3/4 cup vegetable oil

Combine preservatives, vinegar, basil, garlic, salt, and pepper in a food processor and pulse until blended. Gradually add oil and process constantly until blended.

Source link

Leave a Reply

Your email address will not be published. Required fields are marked *