I am pleased to introduce Nielsen-Massey Vanillas & Extracts! I even have a few awesome recipes to share that feature Nielsen Massey extracts. I use my Nielsen Vanilla & extracts in baking, grilling, marinading and so much more! They are great on seafood & chicken breasts. Check out the recipe below. All Nielsen Massey products that I have had the pleasure of trying are high quality, flavorful, & tasty! Keep reading to learn more.
Their flavor extracts pack a punch, which means they're perfect for when you want to keep it light without sacrificing taste. Using calorie free & fat free extracts like Nielsen Massey offers is a great way to flavor a dish without added junk & fat. Quick & easy to use & shelf stable. Very handy to use if you don't have citrus on hand. I love their lemon & orange extracts for baking and cooking. Think orange chicken or any seafood dish.
A small amount of pure flavor extract can make a huge difference in your dishes without requiring you to take the time to chop, zest or juice ingredients. And, you can trust it will taste delicious every time, so no dish suffers from ingredients that are spoiled, out of season, unripe or just not a good pick.
Grilled Salmon with Orange Scented Pineapple Salsa
- 2 tablespoons olive oil
- 1 teaspoon Nielsen-Massey Pure Vanilla Extract
- 1 pound skin on, boneless salmon filet
- 3-1/2-inch thick slices fresh pineapple
- 1 medium jalapeño pepper, halved lengthwise, seeds removed
- 1/2 medium red bell pepper
- 2 tablespoons chopped red onion
- 1 teaspoon Nielsen-Massey Orange Blossom Water
- 1/4 teaspoon ground cumin
- 1/8 teaspoon salt
Preheat grill to medium-high heat, about 400 degrees F on a gas grill. Combine olive oil and vanilla, and transfer 1 tablespoon to a medium bowl. Drizzle half of the remaining oil over the salmon. Brush the oil over both sides of the filet. Drizzle the remaining oil over the pineapple slices and the peppers, toss gently to coat.
Grill the pineapple and the peppers for about 3 minutes on each side; remove and set aside. Place the fish on the grate skin side down and grill for about 4 minutes. Rotate the fish about 45°, and continue cooking for another 4-8 minutes. Remove from the grill.
Chop the pineapple and add to the bowl where you’ve placed the 1 tablespoon of vanilla oil. Peel as much of the skin off the peppers as possible, chop them and add to the pineapple. Stir in the onion, Orange Blossom Water, cumin and salt. Cut the salmon into 4 portions and top with warm pineapple salsa.
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