Think Beyond the Big Box...

Monday Night Dinner!

After over-dosing on all that Turkey  take a tip from Shelly Sinton’s The Fitness Kitchen Cookbook for dinner tonight! What’s on the menu? Broiled Salmon with Balsamic Raisin Syrup and Sauteed Garlic Greens. YES PLEASE!

Try this out for dinner tonight and let us know how it goes! Visit our Facebook page at www.facebook.com/portersofficeproducts for some feedback!

Broiled Salmon with Balsamic Raisin Syrup and Sauteed Garlic Greens

For the salmon:

4 (4 ounces each) boneless skinless salmon fillets

Juice of a lemon

Salt and pepper to taste

 

For the greens:

1 tablespoon olive oil

2 cloves garlic, thinly sliced

6 cups chopped leafy greens, such as chard, kale or spinach

Salt and pepper to taste

 

For the syrup:

½ cup balsamic vinegar

2 heaping tablespoons raisins

 

Directions:

Turn broiler on high. Squeeze lemon juice on salmon and season salmon with salt and pepper. Place salmon on a broiler pan and broil for 6 to 8 minutes or until cooked through. Salmon is done when it easily flakes when pressed with the back of a fork. Tent salmon with foil to keep warm if it gets done before the syrup and greens. Meanwhile, puree vinegar and raisins in a food processor or blender. Ina small saucepan over medium heat, bring vinegar mixture to a boil. Reduce heat and simmer until reduced by half and mixture has thickened. Heat oil in a stockpot over medium-high heat. Add garlic and cook, stirring  until leaves are tender and wilted. Add 1 tablespoon of water at a time if stockpot dries out. To serve, evenly divide greens among four serving plates. Place salmon on the plate and drizzle with the balsamic raisin syrup.

 


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