Half a cup of aged balsamic vinegar
Half a cup of chicken broth
1 tsp of fresh thyme, finely chopped
¾ tsp sea salt
¼ tsp black pepper, freshly ground
2 lb Salmon fillets, cut to give six pieces of equal size
2 tsps of canola or grape seed oil

Method:

In a pan that will not react to the vinegar mix vinegar and chicken broth and bring to a simmer for up to twenty five minutes or until the quantity has reduced by fifty percent.

Meanwhile mix the other dry ingredients which include the thyme, salt and pepper and cover the top of the salmon by rubbing in these ingredients. Heat the oil in a skillet and add the salmon with the skin side on top. The salmon fillets should be cooked for up to six minutes and turning regularly so that the salmon begins to flake but is still pink in the center. This process should be repeated for each piece of salmon.

To serve, drizzle your balsamic over each piece of salmon and accompany with fluffy mashed potatoes. To compensate for the richness of the salmon there is a higher quantity of vinegar and a lighter vegetable oil in this recipe.

This balsamic vinegar is produced in Modena in Italy. The process used to create this balsamic vinegar an age old method that has not altered for hundreds of years. Red grapes are picked from the vine and transformed into a concentrate by the cooking process. This concentrate is accompanied by a wine vinegar and kept in wooden casks to age.

Because of its exceptional quality due to the process by which is it made and aged this particular balsamic vinegar is widely used as a gourmet product for many aspects of Italian cuisine. There is no doubt that Masserie di Sant’Eramo would be the first choice of any discerning cook when preparing a recipe that requires balsamic vinegar.

Masserie di Sant’Eramo is superior to most other wine vinegars because of the traditional methods used to produce it. The whole process of creating this balsamico is slow and deliberate. The grapes used for the creation of this balsamic vinegar lend body to the final product as they are only picked once they are perfectly ripened. Like fine wine, the finished grape concentrate is slow aged in wooden caskets. The resulting rich flavour is second to none. Because of its intense flavour this balsamic vinegar can be used sparingly in salad dressings or on its own.

Balsamic vinegar has a rich intense flavour and only a little is required to bring extra flavour to your dishes. The uses for this balsamico are many and varied. Balsamic vinegar is also an excellent tenderizer for all meats and poultry and can be used as part of the ingredients for a marinade. Balsamic vinegar will add a zest to many dishes hot or cold, particularly pasta, fresh salads, vegetables, and even soup. A really popular use for Balsamic vinegar is Bread dipping. All you need is your cruet set of gourmet oil and aged Modena vinegar and you have the basis of the perfect Mediterranean snack.

To prepare this delicious traditional Italian appetizer, you need some exciting fresh Mediterranean or French bread. You may also like to add some sliced tomatoes for extra taste. Also dress a fresh steamed medley of vegetables and season with sea salt and a little of the Balsamico di Modena.

As an idea for gift Masserie di Sant’Eramo is a perfect offering for any occasion. Instead of offering your party hostess wine or flowers why not consider a bottle of this exclusive aged gourmet balsamic vinegar. Friends, family and discerning lovers of good food will really appreciate its quality and originality.

Modena balsamic, balsamic vinegar, Masserie di Sant’Eramo

Blend all ingredients together either in an average sized bowl or food processor. Pay attention to the mixing of oil and vinegar to ensure they are perfectly blended and the end result is smooth an even.

A crisp seasonal salad is the ideal accompaniment to your vinaigrette. When you have dressed your salad you should refrigerate your leftover dressing by storing in an appropriate sealed container. By creating your vinaigrette dressing at home to your specifications you can be confident that no fats that have been hydrogenated, which occurs  in mass produced, shop bought products. During the manufacturing of off the shelf dressings, fats are hydrogenated to help stabilize the contents and prolong longer life of the product. The disadvantage, however, is that these hydrogenated fats turn into harmful trans fats. These are difficult to detect as there is  no legal requirement for the manufacturers to display this information on the contents label.