Easy Baked Salmon with Red Chile Mango Salsa over Coconut Lime Jasmine Rice – @JZeats (Instagram)

Easy Baked Salmon with Red Chile Mango Salsa over Coconut Lime Jasmine Rice
The Goods:

2 6oz Salmon filets
1 lemon (juice & zest)
1.5 tbs garlic
3 tbs olive oil
Pepper to taste

2 mangoes (diced)
1 lime (zest)
2 red chili peppers (sliced or diced)
1/8 cup red onion (thinly sliced)
¼ cup cilantro
2 tbs olive oil

1 cup brown jasmine rice
2 tbs DIVINO Coconut White Balsamic Vinegar
2 tbs DIVINO Lime Infused Olive Oil
1 tbs original olive oil

Preheat oven to 400 degrees

Marinating….
-Marinate onions in a small Ziploc bag with 1.5 tbs of olive oil and pepper for 15 minutes/while you are prepping everything else
-Add olive oil, lemon juice and zest, garlic, pepper, and salmon to a large Ziploc bag and marinate for 10 minutes

-Cook rice according to directions on box (add 1 tbs of olive oil to keep from sticking)
-When rice is finished, drizzle with DIVINO Coconut White Balsamic Vinegar & DIVINO Lime Infused Olive oil
*Feel free to add fresh herbs like cilantro, parsley, or whatever else you like!*

While rice is cooking…

-Place salmon in oven and bake for 14-16 minutes or until cooked entirely

While salmon and rice are cooking…

-In a medium sized mixing bowl add mangoes, lime zest from half the lime, chili peppers, cilantro, and marinated red onion
-Add a touch of DIVINO Lime Infused Olive Oil and 1 tbs original olive oil
-Gently mix everything together
*I intended on adding cubed avocado, but forgot to mix it in!*

Plate according to picture or however you feel, get creative!

Caribbean Marinated Mako Steaks w/Charred Pineapple Salsa, Chef Jason Crispin

Caribbean Marinated Mako Steaks with Charred Pineapple Salsa
Serves 4

Caribbean Marinated Mako Steaks
4- 5 ounce Mako Steaks
1/4 cup fresh cilantro, finely chopped
1 large clove garlic minced
Juice of 1 lemon
1 scallion minced
1 teaspoon caribbean jerk seasoning
2 tbsp DIVINO Lime infused extra virgin olive oil
Salt and pepper to taste
First, combine the infused oil, jerk seasoning, scallion, garlic, lemon juice and cilantro in a bowl and mix thoroughly. Pour the marinade over the fish, making sure to cover both sides of the Mako steaks with the marinade. Refrigerate 1-2 hours.
Preheat grill to high heat. Remove the steaks from the marinade and pat them dry with a paper towel. Be sure to remove all of the seasonings and marinade before grilling. Allow the steaks to sit out at room temperature for 20 minutes before grilling to ensure even cooking. Brush the grill with a small amount of oil to prevent sticking and grill the steaks for 5-6 minutes each side. You’ll want to cook the steaks to an internal temperature of 145 degrees or until the flesh of the fish turns opaque. Serve with Mako with the pineapple salsa and a drizzle of the DIVINO Lime infused extra virgin olive oil

Charred Pineapple Salsa
1/2 small pineapple, peeled, cored and sliced into 1/2-inch-thick rings
1 red bell pepper, quartered and seeds removed
1/2 small jicama, peeled and cut into ½ inch rings
1 small red onion peeled and cut into ½ inch rings
¼ tsp red pepper flakes (optional)
3 tablespoons DIVINO Coconut white balsamic vinegar
2 tablespoons DIVINO Lime infused extra virgin olive oil
3 tablespoons finely chopped fresh basil
Kosher salt and freshly ground pepper

Preheat grill to high. Brush the pineapple, jicama, onion and bell pepper with a small amount of olive oil (to help prevent sticking to the grill) and season them lightly with salt and pepper. Grill, the pineapple, pepper, jicama and onion turning often until the jicama, pineapple and onions have dark grill lines on both sides and the pepper is slightly charred, approximately 4-5 minutes per side. Remove the pepper, jicama, pineapple and onion from the grill and allow to cool on a cutting board.
Once cooled, dice the pineapple, jicama, onion and pepper into 1/4 inch chunks and place in a small mixing bowl. Toss together with the balsamic vinegar, lime olive oil, red pepper flakes, basil and season with salt and pepper to taste. Serve the salsa with the marinated Mako steaks.

Apple Cider Balsamic Reduction Scallops – @jzeats (Instagram)

This was PACKED with flavor and extremely easy to make! Next time @jzeats makes this she’ll have to try using DIVINO Classic Balsamic Vinegar. I know it would be GREAT!

Apple Cider Balsamic Reduction Scallops (For 2)

6 Large scallops
3 strips thick cut bacon
1 avocado
2 tbs mint (finely chopped)
3/4 cup apple cider
2 tbs balsamic
1 tbs honey
DIVINO Blood Orange Balsamic Crème Glaze
1/2 tbs butter
1 Lemon (zest)

Lay scallops on a paper towel and blot, leave on towel until you are ready to use them

-Cook bacon in a medium sized non-stick pan on medium-high heat until crispy
-Let cool and chop into small pieces

-Place avocado and mint in mixer and puree until smooth (I used my mini Cuisinart on high)
-Transfer to a small bowl and set aside

-Remove all but about 2 tbs of the bacon grease from the pan
-Add apple cider, balsamic, and honey
-Bring mixture to a boil, then reduce heat to low and cook until reduced by half
-Transfer mixture to a small bowl, leaving about 2 tbs in the pan
-Crank up the heat to high and add scallops
-Place butter in pan, making sure scallops are fully coated
-Cook for 2-3 minutes or until opaque, I know it’s tempting but do not move them!
-Once they have a nice sear, flip and cook 1-2 minutes or until fully cooked

-Spoon half the avocado mixture onto each plate
-Place scallops and top with drizzle with DIVINO Blood Orange Balsamic Crème Glaze, bacon crumbles, and lemon zest.

Classic Balsamic Vinegar – Portebello Mushroom & Fresh Mozzarella, Rodney of Marmora, NJ

Thank you Rodney!  We met at the Upper Township Farmer Market.

I wrote this down really quick so here it is.

First saute sweet onions, red peppers, button mushrooms, asparugus tips, and fresh spinach & basil.  Then carefully use this as a topping for your portebello mushrooms.  Top it off with thin slices of fresh mozzarella and slowly grill.  Finish with a healthy drizzle of DIVINO Classic Balsamic Vinegar.

Can’t wait to pick up some fresh portebello mushrooms to try!

Pork Tenderloin w/Fig Creme Balsamic Glaze, Apples & Rosemary

This is just a take off of the Chicken Mango recipe but with Pork Tenderloin.

Heat saute pan then pour in DIVINO Blood Orange EVOO (just a tsp. or so), let oil heat up and pan sear the tenderloins.  I took the seared tenderloins and let them cool  I coated both sides of tenderloins with DIVINO Fig Creme Balsamic Glaze then placed them in a 13 x 9 pyrex.  Before putting them in pyrex I scraped all of the Blood Orange EVOO out of saute pan and made sure bottom was covered.  I cut up 2 small apples (I had very small apples), a medium size chopped sweet onion and fresh and sauteed this mixture.  When soft I covered the tenderloins with this mixture added some more fresh rosemary and into the oven.

I baked covered with foil for the first 30 minutes on 350 degrees.  I then drizzled some more DIVINO Fig Creme Balsamic Glaze and left uncovered for another 15 minutes.

Just a plug for my friends at Bagliani’s in Hammonton, these tenderloins I had purchased on sale and were OUTSTANDING! Next sale I’m going to stock up.  Oh . .did I mention the sweet potatoes. . . .Jersey fresh!

Mango Chicken w/Mango Balsamic Creme Glaze – Alex, Mancester, NJ

Thank you so much Alex for this idea!  So now that I’ve made it THREE times becuz it’s so yummy . . .here it is.

Ingredients you’ll need:
Chicken cutlets
Sweet Red Peppers – chopped
Sweet onions – chopped
Fresh Mango and Pineapple – chopped
Fresh ginger – grated
Honey
Chicken stock
DIVINO Mango Creme Glaze

I took chicken breasts and cut them in half “both” ways so now I have cutlets.  Took the cutlets and par cooked them in my new awesome ceramic cookware. I cooked till they were golden brown and hopefully sealed in all the juices.  Removing chicken from pan I then sauteed my chopped red peppers and then added chopped sweet onions till soft. Now grate fresh ginger and add chopped fresh mango and pineapple.  Just a few minutes to “hang out” together. Of course a little salt & pepper.

I then took my cooled cutlets and spread (not with basting brush) the DIVINO Mango Creme Glaze on both sides and put into a 13 x 9 pyrex dish.  Took the sauteed mixture of veggies & fruit and spread over top.  Into the oven to bake at 350 degrees for 45 minutes.  With 5 minutes to go and drizzle honey on top and added some chicken stock to make a sauce.  I served this over basmati rice and it was delicious.  If you just happen to have some haberno honey to drizzle before serving it’s amazing!