Recipes

Mojito Glazed Salmon

4 salmon fillets
Juice of 3 large limes
Fresh mint sprig for garnish
2 T. honey
4 T. butter
3 T. THE OLIVE MILL MOJITO BALSAMIC
2 T. THE OLIVE MILL LIME OIL

Gently pat the salmon dry and sprinkle with salt and pepper. In a small saucepan add lime juice, honey, butter and balsamic; simmer until thick. In a separate sauté pan, heat, then coat with the lime oil and place salmon inside.  Cook approximately 5 minutes per side until salmon is cooked through and caramelized. Pour the sauce over salmon, and serve with mojito stir fry vegetables and rice.

Mojito Stir Fry Vegetables 

¾ cup uncooked jasmine rice
3 T. THE OLIVE MILL MOJITO BALSAMIC
¼ cup toasted cashews
1 T. THE OLIVE MILL LIME OIL
1 T. fresh ginger
4 green onions
10 asparagus spears
6 oz. sugar snap peas
1 T. honey
1 T. soy sauce

Cook rice according to directions. In a large stir fry pan, add lime oil, ginger, green onions, asparagus and snap peas, cook 2-4 minutes. Add honey, soy sauce, balsamic, ¼ t. salt and cook additional 2 minutes. Remove from heat. To serve place rice on plate and top with veggies.

Strawberry Mojito

2 strawberries, cut into quarters
2 oz. citrus rum
1 oz. The Olive Mill Mojito Balsamic
1 oz. lime juice

Fill a cocktail shaker with ice. Muddle the strawberries, add to ice. Pour in rum, balsamic and lime juice. Shake and pour into a glass. Garnish with mint.