Sweet Balsamic Glazed Salmon

Sweet Balsamic Glazed Salmon

Sweet & Tangy Balsamic Glazed Salmon with Feta & Berries Spinach Salad

This recipe can easily be made LOW CARB.

Prep & cook time: 30 mins. (4 servings)


♦ 4 Salmon Filets (4-6 ounces each)
♦ 2 T. (1/2 packet) Spitfire Gourmet Sweet & Tangy
♦ 3 strips Bacon, cooked & crumbled (or good bits)

♦ 4 oz. crumbled Feta Cheese
♦ 8 oz. Spinach (about 8 cups)
♦ 6 oz. Strawberries, sliced (about 8 large)
♦ 4 oz. Blueberries (small clamshell – about 1 cup)
♦ 3 Scallions, chopped
♦ EVOO (Extra Virgin Olive Oil)
♦ Balsamic Vinegar
♦ Dijon Mustard
♦ An Awesome Crusty Bread (only if desired)


1. For Salmon: Mix 1 T. (1/2 packet) Spitfire Gourmet Sweet & Tangy with 2 T. each of Balsamic VinegarEVOO & Dijon MustardPlace 4 Salmon Filets into a baking dish (skin side down), and baste the tops with the mustard mixture. Grill or bake at 425o for 8 minutes until they flake with a fork.

2. For Salad: Cut 3 strips of Bacon into bite-sized pieces (Gourmet Tip: Scissors work great for this), cook in sauce pan for 2-3 minutes, and drain. In a separate bowl, whisk 1 T. Spitfire Gourmet Sweet & Tangy with 2 T. each of Balsamic Vinegar EVOO. Mix this dressing with the bacon, and immediately toss with the Spinach, Scallions (use some of the green parts, too), crumbled Bacon, Feta & the Berries.

3. Serve with an awesome BreadGourmet Tip: Salmon skin absorbs pollutants, so it’s best to scrape off the skin after cooking & before serving.

WINE: This recipe pairs great with Pinot Noir (red) or Sauvignon Blanc (white).

♦ This recipe works great with Pork Chops. Just double the oil & vinegar in the glaze recipe, and marinate 4 chops for 2 hours (up to 2 days). Salt while grilling or before baking.

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