Calamansi Baked Salmon

Hello, everyone! This is Sarah popping in again.  I discovered a foodie find so great that I had to tell you about it and share a recipe! 

My husband and I took a day trip into Madison a couple of weeks ago.  We stopped in Penzey's spices (Yum!) on University Ave., and were bringing our bag of delicious goodies back to the car.  We had noticed a vinegar-oil-spirits store next door and were deciding whether we should go in or not.  As  we were deliberating, a big black SUV pulled up next to us and rolled down the window.   Though slightly startled, we were relieved to find a friendly face leaning over towards us.  The driver asked us if we were thinking about going into Vom Fass - the store next door.  When we confirmed her suspicion, she enthusiastically said that we HAVE to go in - even if just to check it out.  That was all the encouragement we needed!  We dropped the spices off in the car and headed to the door.

God bless that sweet stranger.  We had no idea what kind of taste sensations awaited us!  Long story short, we had a great time tasting rich oils and fragrant vinegars and spirits.  The staff was fantastic, and we came home with a few of our favorites.  Calamansi Balsam Vinegar was the first one we tried, and it was our first choice to buy.  It has a rich citrus taste that compliments fish, so I couldn't wait to try it out on some salmon.

If you can't get your hands on some Calamansi, you could try replicating the flavor with a little seasoned rice vinegar and some freshly squeezed tangerine or mandarin juice.

Calamansi  Baked Salmon

1 Tbs. garlic infused olive oil (divided)

2 large Atlantic Wild Salmon fillets

1 Tbs. Vom Fass Calamansi Balsam Vinegar

1/4 tsp. dried rosemary, crushed

dried thyme (optional - we didn't use this)

 white pepper

real salt

thinly sliced red onion

mixed spring greens salad

parsley for garnish (optional)

Preheat oven to 350*.  Pour 2 tsp. garlic infused olive oil on the bottom of an 8x8 (or similar sized) baking dish.  Place salmon fillets skin side down in baking dish.  Pierce filet with fork several times.  Brush fillets with Calamansi vinegar, allowing any extra to pool in the bottom of the baking dish.  Try to get the vinegar into the pierced spots of the fillet!  Brush on remaining garlic olive oil.  Sprinkle with rosemary, as well as white pepper (to taste).  Cover dish with aluminum foil.  Bake 12-15 minutes in prepared oven, or until salmon separates into moist, plump flakes when cut with a fork.  Do not over bake.

Just before serving, place fillets on top of a pile of mixed spring greens.  Pour any extra juices from the pan over the fillets for extra flavor.  Sprinkle with real salt. Top with wafer thin slices of red onion, and optional parsley garnish. 

Serve alongside white rice (we sprinkles ours with black roasted sesame seeds - it was perfect!).