Marinated Salmon with Balsamic

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Part of Hopper's entry in Iron Chef SA 028:Balsamic Battle



  • 250g of fresh salmon fillet
  • 100g (young) spinach
  • 1 lemon
  • 2 tbsp pine nuts
  • 2 tsp capers
  • 2 tbsp fruit vinegar (any, I used apple vinegar)
  • 2 tbsp balsamic vinegar
  • 6 tbsp olive oil
  • 2 tsp pickled green pepper seeds
  • cayenne pepper
  • white pepper
  • sugar
  • salt


Put the salmon fillet in the fridge for about an hour, when lightly frozen, cutting it is easier.

Wash and rinse the spinach. Roast the pine nuts in a plain pan (no fat/oil) until browned, chop capers.


Mix a marinade of fruit vinegar, balsamic vinegar, pinches of sugar, salt and cayenne pepper. Stir until sugar and salt have dissolved, then add olive oil, green pepper seeds, pine nuts and capers while stirring.

Take the salmon out of the fridge, cut it into thin slices and place on a large plate on a bed made of the spinach. Season with salt and white pepper and sprinkle with lemon juice evenly. Then pour the marinade over the salmon.


This is raw fish so serve immediately, you don’t want it to sit on the counter for too long.