2 tablespoons Fustini’s Michigan Apple Balsamic Vinegar
3 tablespoons cold butter
Fresh mixed herbs (rosemary, thyme, oregano)
Honey Crisp apple, finely julienned
Heat oil over moderate heat and just as it starts to smoke, add butter. Cook until foam subsides and butter has browned. Season salmon fillets with salt and pepper and add to hot oil. Sauté on one side for 5 to 7 minutes, then turn over and add wine, juice, agrodolce and vinegar. Bring to a simmer and cook until salmon is done.
Remove salmon from pan and continue simmering sauce until reduced. Remove from heat and swirl in enough butter to thicken.
Place spinach in the bottom of each serving plate, top with a salmon fillet and ladle some sauce over top. Garnish with mixed herbs and finely julienne apple. Serves 6.
Denise Walburg, director of corporate marketing at Fustini’s
Urban St. magazine is distributed to residents and visitors of the lakeshore communities of Holland, Zeeland, Grand Haven, Spring Lake, Saugatuck, Douglas, Fennville, Muskegon, Nunica, Port Sheldon and West Olive at numerous pick-up locations including attractions, retailers, restaurants, hotels and salons/spas.