Recipe Roundup: Sigona’s Key Lime White Balsamic
Use our sweet, floral Key Lime White Balsamic in shrubs, marinades, mixed cocktails, pickles, over berries or cut up fruit. It makes a wonderful glaze or addition to marinades and dressings, and is excellent when mixed with sparkling water for a refreshing, crisp beverage. Use to glaze poultry, seafood, vegetables, pork, and much more!
It pairs well with Sigona’s Persian lime olive oil, Meyer lemon fusion olive oil, blood orange olive oil, garlic olive oil, roasted sesame oil and our spicy baklouti olive oil.
- Drizzle over cheesecake
- Add a few teaspoons to a fruit salad
- Stir a little into lemonade for a zingy twist
- Make a shrub
- Use it to make flavored water
- Pairs well with Sigona’s Persian Lime Olive Oil, Meyer Lemon Fusion Olive Oil, Blood Orange Olive Oil, Garlic Olive Oil, Baklouti Green Chili Olive Oil, Sigona’s Fresh Press Extra Virgin Olive Oil
Vodka Tonic (or Gin & Tonic) with Key Lime Balsamic
Of course, G&Ts are best with a spritz of lime juice, but you’ll be pleasantly surprised how refreshing the drink can be with a bit of our key lime white balsamic. Impress your guests with this unique, easy drinking cocktail. Serves 1.
- 5 oz tonic water (preferably light/low sugar), or seltzer
- 2 oz vodka or gin
- 1 1/2 tsp Sigona’s Key Lime White Balsamic, or to taste
- Key limes, for squeezing and garnish
Directions: Add the vodka and balsamic to a glass. Squeeze in juice from a quarter of a key lime. Fill glass with ice and then add the tonic water. Gently stir. Add 2 slices of key lime to the glass and another on the rim for garnish, if desired.
Key Lime Balsamic & Honey Glazed Salmon
This is a quick and delicious way to make a weeknight meal. The tart of the lime is mellowed by honey as well as the reduction process, creating a fantastically sweet, citrus flavor. Serves 2.
For the salmon:
- 2 wild salmon fillets
- Sigona’s Fresh Press Extra Virgin Oil, for brushing
- Salt & pepper, to taste
For the glaze:
- 1/4 cup Sigona’s Key Lime White Balsamic
- 1 1/2 Tbsp honey, such as local, raw honey from Honey Hole Honey Co., available only at Sigona’s
- 1/4 tsp salt
- 1/4 tsp pepper
Directions: Preheat oven to 425°F.
In a small saucepan, stir together the balsamic, honey, salt and pepper. Bring to a boil, stirring occasionally; reduce to low and simmer, stirring occasionally, for 8 to 10 or until it has reduced by almost half. Remove from the heat and transfer to a bowl. It will continue to thicken as it cools.
Line a rimmed baking pan with foil and lightly grease with oil. Brush both sides of the salmon with oil and season with salt and pepper. Place the salmon skin-side down on the foil then roast for about 8 to 12 minutes or until cooked through (the FDA recommends 145°F though some salmon fans say 125°F for an optimum flavor experience).
Once the salmon is plated, drizzle with the key-lime balsamic & honey glaze. Serve immediately.
Noodle Bowl with Slow Poached Chicken, Veggies and a Key Lime Balsamic & Miso Dressing
Key Lime Balsamic Miso Dressing
Noodle Bowl Suggestions
- Glass noodles or rice vermicelli prepared according to package directions
- Slow poached chicken *see chef's note, sliced
- Shelled edamame
- Grated carrots
- Diced cucumber
- Chopped green onions
- Thinly sliced red cabbage
- Chopped roasted peanuts
- Cilantro for garnish
- For the dressing: Blend all ingredients or whisk together all the ingredients in a medium bowl until, smooth, thickened and slightly emulsified.
- For the bowls: To individual serving bowls, add desired portions of noodles and top with the remaining ingredients. Drizzle with the dressing and garnish with roasted peanuts and cilantro, if using. Serve remaining dressing on the side.
- *Chef's note: To slow poach chicken breast, combine together in a medium saucepan, 4 cups of cold water, 2 chicken breasts and about 3 tsp kosher salt. Bring to a gentle boil over medium heat. Once boiling, flip the breasts over in the water, remove the pot from the heat and cover it with a lid. Allow chicken to continue to stay in the water until an instant-read thermometer registers at least 150°F. Remove from water, allow breasts to rest for 5 minutes and then slice.