I think that adding citrus has a way of livening up any dish. Try this tangerine infused salmon for a delicious entree.

Salmon Steaks with Tangerine Balsamic Glaze

What you’ll need:
2tsps of extra virgin olive oil (I suggest a milder oil such as Arbosana or Athenolia)
1/4 cup of finely chopped shallots
1/2 cup of Carter & Cavero’s Tangerine Balsamic Vinegar
1tsp of brown sugar
2tsps of tomato paste
1/4tsp of dried thyme
1/4tsp salt
1/4tsp ground black pepper
4 Salmon steaks, about 1 inch thick (6oz each)

What to do:
In a 10 inch skillet, heat olive oil over medium-low heat. Add the shallots and cook, stirring occasionally, until tender (about 4 minutes). Add Tangerine Balsamic Vinegar and brown sugar. Increase to high heat and boil until liquid has thickened and is syrupy (about 5 minutes). Remove from heat and stir tomato paste until blended.

Sprinkle thyme, salt, and pepper on salmon. Grill over medium-high heat for 4 minutes. Flip the salmon and brush with the glaze. Grill until cooked throughout (about 3 to 4 minutes longer)


By Mercedes Wall (“Cavero”)

You can visit Carter & Cavero at their stores in Red Bank, Long Branch or Princeton, New Jersey or shop online at www.carterandcavero.com.