I must admit, I came across the salmon-balsamic vinegar combination totally by accident. I was trying out a new dish that went horribly wrong, when I dropped some balsamic vinegar on a piece of salmon by mistake…Yes, in my kitchen these kind of things can happen! 🙂

Anyway, I loved it! So I changed the recipe completely and I made a light balsamic vinaigrette as a salmon dressing. I know it is not a new combination, but it was the first time for me.
I love the way in which the balsamic vinegar aroma enhances the natural sweetness of salmon without covering its delicate flavour. The aniseed-tinged wild fennel leaves add a note of distinctive freshness to the recipe. If you can’t find wild fennel, you can use normal fennel leaves, they are probably a little bit easier to get and very similar in taste.

Salmon with lime and balsamic vinaigrette.

Preparation: 15 minutes

Ingredients

For 2 servings

2 salmon steaks

1 lime

a few sprigs of fresh wild fennel, washed

6 radishes, washed

a stalk of celery, washed

for the balsamic vinaigrette

2 tablespoons of extra virgin olive oil

2 tablespoons of balsamic vinegar

a few drops of lime juice

Black pepper and salt to taste

Method

1. Wash and cut a lime into thin slices, then put a few slices on top of the salmon, with a sprig of wild fennel.

2. Steam the salmon steaks for 8-10 minutes.

3. Place the salmon steaks on the plates, garnish with a few radishes and the celery, both finely sliced. Then, add some wild fennel leaves (roughly chopped).

For the vinaigrette.

1. Mix 2 tablespoons of extra virgin olive oil with 2 tablespoons of balsamic vinegar, a few drops of lime juice, salt and pepper to taste.

2. Serve with the vinaigrette on the side.

Salmone con lime e aceto balsamico vinaigrette.

Preparation: 15 minutes

Ingredienti

Per due persone

2 tranci di salmone

1 lime intero

6 ravanelli, lavati

un gambo di sedano, lavato

qualche rametto di finocchio selvatico, lavato

Per la vinaigrette di aceto balsamico

2 cucchiai di olio extra vergine d’oliva

2 cucchiai di aceto balsamico

qualche goccia di succo di lime

Pepe e sale q.b.

Preparazione.

1. Lavate e tagliate un lime a fette molto sottili. Mettete le fette di lime sul salmone, con qualche rametto di finocchio selvatico.

2. Fate cuocere a vapore i tranci di salmone per 8-10 minuti.

3. Disponete il salmone sui piatti, guarnite ogni piatto con tre ravanelli tagliati a fette molto sottili e con un gambo di sedano tagliato alla julienne.

Per la vinaigrette.

1. Mescolate 2 cucchiai di olio extravergine d’oliva con 2 cucchiai di aceto balsamico, qualche goccia di succo di lime, sale e pepe.

2. Servite il salmone con il condimento a parte.