Spicy Oil and Vinegar Bread Dip

INGREDIENTS:

• 1 cup extra virgin olive oil
• 2/3 cup aged balsamic vinegar
• 3 cloves garlic, minced
• 1 1/2 tablespoons dried basil
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper

DIRECTIONS

In a bottle with a lid, mix the olive oil, balsamic vinegar, garlic, basil, oregano, thyme, kosher salt, and pepper. Seal bottle, and refrigerate mixture 8 hours, or overnight. Shake well before serving. Store in the refrigerator.

Balsamic Ginger Salmon

via A Hint of Honey

INGREDIENTS

4 (6-oz.) salmon fillets
2 Tbsp. peanut oil
2 Tbsp. soy sauce
2 Tbsp. balsamic vinegar
2 Tbsp. green onion, thinly sliced
1 tsp. honey
1 clove garlic, minced or grated
2 tsp. fresh ginger, minced or grated
1/4 tsp. crushed red pepper flakes
1/2 tsp. toasted sesame oil
pinch salt

DIRECTIONS

1. Whisk to combine peanut oil, soy sauce, vinegar, green onion, honey, garlic, ginger, crushed red pepper, sesame oil, and a pinch of salt. Place salmon fillets in a shallow baking dish and pour marinade over top. Cover and refrigerate 2-4 hours.

2. Preheat grill to medium-high heat or oven to 400 F. Grill or bake (12-15 minutes) until fish flakes easily with a fork. Serve over a bed of brown rice garnished with sliced green onion.

Serves 4.