Salmon with Vanilla-Black Pepper Vinaigrette
1/1/2001
Food Entrees & More
This unusual combination is dynamite (and healthy)! For a special occasion, try this with Maine lobsters.
Ingredients
- 2 tbs. DaVinci Gourmet Vanilla Sugar Free Syrup
- 2 tbs. champagne vinegar
- 3 tbs. canola oil
- 1/4 tsp. black pepper
- salt to taste
- 6 six-ounce portions of salmon (fillets or steaks)
- 2 bunches of arugula, washed and dried
- 2 ripe nectarines, pitted and cut into wedges
- 4 medium beets
Directions
Preheat the oven to 400 degrees. Toss the beets in a little oil, salt, and pepper and wrap in foil. Roast until soft in the center when pierced with a knife, about 1 hour. When the beets are cool enough to handle, peel and cut into wedges.
In a small bowl, combine the Da Vinci Gourmet Sugar Free Vanilla Syrup with the champagne vinegar. Slowly whisk in the oil. Season with the salt and pepper.
Cook the salmon as you like (grill, broil, or saute).
In a bowl, combine the beet wedges, arugula, and nectarines and toss with the vanilla-black pepper vinaigrette. Top the fish with the salad.