Tag Archives: salmon

Grilled Salmon in Balsamic Vinegar and Date “Honey”

15 Oct

This is so easy and yet so delicious, prepare the sauce, marinade, put in the oven, and ta-da.

The Silan, or date “honey”/date syrup (careful, don’t confuse it with silane, the chemical compound 🙂 ), and the balsamic vinegar add a sweet caramel coating to the salmon’s tender meat.

I often use date “honey” in my kitchen, it’s one of the best sweeteners, you can try substituting it with honey or with maple syrup.

The cooking gives the vinegar a different taste and smell (so those of you who are not so much into vinegar can still try this recipe), personally I think balsamic is the best, so I wouldn’t substitute it with other vinegars.


– 500 gr salmon (depending on the amount of hungry people, this was enough for me and my husband with some leftovers.)

– 3 tbs of good quality balsamic vinegar

– 3 tbs of good quality olive oil

– 1 tbs Silan (date “honey”)

– Coarse sea salt and grounded pepper

– Lemon for serving


– Mix the sauce ingredients: the  balsamic vinegar, the olive oil and the Silan.

– Marinade the salmon in sauce for about an hour in the fridge.

– Take the salmon out of the fridge, sprinkle with salt and pepper, and let it reach room temp.

– Preheat the oven to 180 deg. Celsius on grill.

– Grill the salmon for about 20-30 min, until it’s done, depending on the size of your fillet.

– Serve with lemon and with the quinoa salad in my next post.

Have a lovely weekend,


Steamed Salmon and Red Rice Recipes

24 Jun

I love fresh salmon and I think it tastes really good when steamed, the steams keep it moist and tender, and there’s really no need to add a lot of flavors to it, just lemon.

This is the final dish:

I didn’t have much time to stylize it before my husband ate it all (he was very hungry). It takes longer to prepare the rice, so it’s better to start with it, otherwise the salmon gets cold, or even worse- overcooked.


For the salmon:

– 400 gr fresh salmon

– 1/2 lemon, unpeeled, sliced to circles

– few branches of rosemary

– few leafs of sage

– salt and pepper

– 100 gr spinach

For the rice:

– 1 cup red rice , washed in water (of course, you may use any rice you want, just notice that the cooking times are different)

– 2 and 1/2 cups of lukewarm water

– 1 tbs olive oil

– 1 onion, finely chopped

– 1 carrot, chopped

– two leafs of sage

– 3 large portabelo mushrooms (or any other mushrooms), chopped

– 100 gr. spinach, chopped

– 250 gr. cooked peeled frozen baby shrimps, defrosted

– 2 tbs soy sauce

– 1 tbs triaki sauce

– 1/2 ts sesame oil

– salt and pepper


Prepare all the ingredients:

For the rice:

Fry the onion and carrot in olive oil, when the onion starts to caramelize, add the rice, fry for two minutes, then add the water.

Bring the water to a boil, lower the heat to minimum, cover the pan and let the rice cook for 30 minutes.

After 30 minutes, add the mushrooms and spinach into the rice and let it cook for another 10 minutes:

Add the shrimps and the all the sauces: soy, triaky and sesame oil, season to your flavor, mix well, and let the whole thing cook until the shrimps are prepared (about 5 minutes):

The rice is ready.

For the salmon:

You’ll need a steaming basket.

The fresh salmon:

Place the spinach leafs in the basket so that they’ll cover the bottom of the basket. Place the salmon on top of the spinach, season it with salt and pepper, disperse the rosemary and sage on top, and add the slices of lemon:

Place the basket on top of a pot filled with water (you can also add some herbs and lemon to the steaming water), bring the water to a boil and cover the steaming basket.

Steam for 12 minutes. The salmon is ready when it’s fully cooked and easily comes apart when poked with a knife, it should still be moist inside.

The total cost of ingredients for this dish was about 90 NIS, which is about 23 USD. The preparation time is around 1 hour. The salmon is enough for 2-3 servings and the rice for 3-4 servings.

bonne appetit.

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