Healthy & Tasty Vinegar Recipes for Your Family

1 1/2 lb. salmon fillet

1 Tbsp. Cilantro & Roasted Onion Olive Oil

2 green onions, finely chopped

2 Tbsp. chopped cilantro

1 Large egg, lightly beaten

1/3 cup bread crumbs

2 tsp Dijon mustard

1 Tbsp. Harissa Olive Oil

3/4 cup wheat bran flakes, finely crushed

1 lime, sliced in wedges

Juice of 1/2 lime

1-2 tsp. Murray River Sea salt

Freshly ground black pepper, to taste

1 cup corn

1 avocado, peeled, pitted, and cut into 1/4-inch dice

1/4 cup red bell pepper, finely minced

2 green onions, finely chopped

1 small jalapeño pepper, finely chopped

3 tsp. Pinot Noir Wine Vinegar

3 Tbsp. Cilantro & Roasted Onion Olive Oil

2 Tbsp. cilantro, coarsely chopped

Juice of 1/2 lime

3-4 tsp Murray River Sea salt and freshly ground black pepper to taste. Preheat oven to 375˚ F. Line a baking pan with nonstick aluminum foil. Place salmon fillet on the pan, skin-side down. Rub 1 Tbsp. Cilantro & Roasted Onion, and Olive Oil into the fleshy side of the salmon. Season with sea salt and pepper. Bake in preheated oven for 35-40 min. until cooked through; allow cooling. While the salmon is baking, make salsa. Combine corn, avocado, red pepper, Pinot Noir wine vinegar, Harissa Extra Virgin Olive Oil, Cilantro, and lime juice in a large bowl. Season with sea salt and pepper to taste, and toss well. Increase oven temperature to 400˚ F. Reline baking pan with nonstick aluminum foil.

Remove the skin of the salmon and flake the flesh. Transfer to a large bowl and add green onions, cilantro, egg, bread crumbs, mustard, hot pepper sauce, lime juice, salt, and pepper to taste. Divide the mixture into six equal portions. Shape each portion into a ball, then flatten slightly like a pancake. Mix bran flakes with 1 Tbsp of Cilantro & Roasted Onion, and olive oil. Coat each salmon cake with crushed bran flakes and arrange them on a prepared baking pan. Bake for 20 min.

To serve, spoon equal amounts of salsa onto each of the six plates, top with a salmon cake, and serve with a lime wedge.​

For the croutons:

1 cup Butter infused Olive Oil

8 teaspoons finely chopped garlic

8 teaspoons finely chopped fresh thyme or 4 tsp of dried thyme

4 large loaves of French bread cubed

1 ½ cups grated Parmesan, plus more for garnish

1 tsp. Rosemary Sea Salt and freshly ground black pepper

For the salad:

4 small red onions, sliced thinly lengthwise

¾ cup sherry wine vinegar

1 tsp Pink Himalayan Sea Salt

12 cups peeled, seeded, and diced butternut squash

2 cups plus 5 tablespoons Rosemary Olive Oil

4 tablespoons chopped fresh sage

Freshly ground black pepper

2-pound Brussels Sprouts trim and quartered

2 cups fresh Italian Flat-leaf parsley

​Preheat oven to 400 degrees F. Heat the butter-infused olive oil in a large skillet over moderate heat. Add the garlic and thyme, and immediately add the bread cubes (you may have to do these in sections for the larger group). Toss to coat well. Add most of the grated Parmesan and stir. Transfer the bread to a baking sheet, sprinkle with the remaining cheese and salt and pepper, and gently toss again while still warm to melt the cheese. Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool. Soak the sliced onion in the sherry wine vinegar and a pinch of salt for about 15 minutes. Set aside. Toss the squash with 5 Tbsp of olive oil, sage, sea salt, and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes. (Again, we may have to do this in several sections) Let cool.

Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook until tender but retain a touch of crispness, about 1 1/2 minutes, and drain. Into the reserved red onions and vinegar, whisk in the remaining 2 cups of olive oil. Season with pepper. In a large bowl, combine the roasted squash, croutons, and Brussels sprouts. Add the vinaigrette and toss. Add the parsley leaves and toss again. Taste and adjust the seasoning. Garnish with grated Parmesan and serve immediately.

Note: "Soaking the onion briefly in sherry vinegar--sometimes called blooming the onion--mellows the raw onion taste."