Wild-Copper River Balsamic Glazed Salmon Cooking Time : 14-20 minutes Ingredients: 6 (5 ounce) Wild Salmon fillets 4 cloves garlic, minced 1 tablespoon white wine 1 tablespoon honey 1/3 cup Bella Nonnas Aged Traditional Balsamic Vinegar 4 teaspoons Dijon mustard Salt and pepper to taste 1 tablespoon chopped fresh oregano 2 Tablespoons of Bella Nonnas Ultra Premium EVOO Cooking Instructions: Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, and brush with EVOO. Coat a small saucepan with EVOO. Over medium...
Ingredients: 1 pound fresh, wild salmon fillets (4) 1/4 pound fresh wild mushrooms such as Chanterelles, Black Trumpets, and or Porcini, coarsely chopped 1 medium, sweet onion, thinly sliced 4 fresh rosemary sprig, leaves reserved 1/2 cup heavy cream 1/4 cup Bella Nonnas Ultra Premium EVOO 1/4 cup Bella Nonnas 18 Year Old Traditional Balsamic Sea salt and fresh cracked pepper to taste. Cooking Instructions: In a heavy bottom, large saute pan over medium heat, add 2 tablespoons of EVOO. Sprinkle sliced onions with a little sea salt and add to the olive oil, stirring occasionally, until golden brown, about 5 minutes. Add the wild mushrooms and rosemary leaves, (discarding any woody stems). Saute until both the mushrooms and onions become deep...
Ingredients: 1 pound (about 4 - 4oz.) fresh fish fillets such as red snapper, hake, flounder or sole 4 tablespoons Bella Nonnas Ultra Premium EVOO 1/4 cup white wine 2 spring onions, thinly sliced 4 tsp. fresh squeezed lemon juice 1 thin lemon slice for each fillet Sea salt and freshly ground black pepper to taste Cooking Instructions: Preheat the oven to 350. Arrange each fish fillet in a large square of parchment paper. Season the fish with salt and pepper, to taste. Top each fillet with one lemon slice, one tablespoon white wine, one teaspoon lemon juice, two teaspoons sliced spring onion, and one tablespoon of EVOO. Fold the parchment paper around the edges tightly in 1/4-inch folds to create...
