Featured on

View Honey Ginger recipe here and the Arugula Salad recipe here

Balsamic Grilled Wild Salmon is such a great summer dish, that I couldn’t help from sharing two different recipes for it.

As I have mentioned here time and again I am a big fan of Italian food. Before my daughter was born, I worked in a good number of Italian restaurants (they are prolific here in Rhode Island). During those years I learned the importance of using quality ingredients for best results. In the years since, I’ve gained the confidence to cook simply, yet embrace experimentation.

So, of course, I was thrilled when Alessi Italian Foods sent me a box packed with an extensive array of their products, to create a sponsored recipe. I was like a kid in the candy store. You can actually order this exact box of goodies right from their online store (under gift category) … awesome gift idea for a foodie you love. Amazingly it is only $50, get dad one for Father’s Day.


I ended out being most drawn to two types of the balsamic vinegar included in the box: a Ginger Infused White Balsamic (an Alessi exclusive) and a bottle of Balsamic Reduction. The ginger infused one seemed perfect for stir fry and a great match for seafood.  The Balsamic reduction is tangy sweet and thick.  It just begs to be drizzled on salads grilled meats and fruits.  Since, I loved them both, I decided to create a wild salmon recipe with each of them. Both of which were also topped with toasted pine nuts (Pignoli) from the goodie box.

Honey-Ginger White Balsamic Grilled Wild Salmon

First up, I have a simple Honey-Ginger White Balsamic Grilled Wild Salmon topped with Toasted Pine Nuts. View the Honey-Ginger Grilled Salmon recipe here

The glaze is just three ingredients: Alessi Ginger Infused White Balsamic Vinegar, some local honey and sea salt.

I just lightly basted with Alessi Extra Virgin Olive oil before grilling.  Seared skin side up, then flipped, applied glaze and allowed to cook to my preferred doneness.

I served over some Alessi Risotto along with some green beans I’d cooked in olive oil and the Ginger Infused Balsamic.  Finally, I topped with some pine nuts I’d toasted in a skillet.



The next day, I made an easy Balsamic Grilled Salmon and Arugula Salad (with grape tomatoes, thin sliced red onion and toasted pine nuts).  It could certainly hold it’s own as a lunch at a higher end Italian restaurant, but is quick and quite simple to prepare. View the Grilled Salmon Arugula Salad recipe here


Alessi Balsamic Reduction makes preparation a breeze.  It is beautiful straight out of the bottle.


Just arrange the salad and salmon on the plate, drizzle with a little Extra Virgin olive Oil and Balsamic Reduction (be generous with the reduction), then top with toasted pine nuts and a few grinds of black pepper and sea salt.


Alessi Italian Foods is a family owned and operated company.  The founder Antonino Alessi and his family immigrated from Sicily to Florida in the early 1900’s.  Antonino started Vigo Importing Company as a way to ensure the family could work together. Three generation later, despite huge growth, the company remains a true family business. I kind of love that, don’t you? The Alessi product line features specialties that represent best of traditional Italian cuisine, as well as some new innovative products such as White Balsamic Vinegar (a new favorite of mine).  The best part is due to savvy sourcing, they are able to offer these fantastic products at reasonable prices everyday people can afford.

View Honey Ginger recipe here and the Arugula Salad recipe here

Inline popup