Salmon & Balsamic Vinegar


I’ve always been intimidated with preparing Salmon – it can be a bit tricky – so I thought.

I’ve also always thought I would not enjoy the taste – too fishy – wrong again.

This dish was so easily prepared and the taste was beyond delicious and “light”. There are many ways to prepare salmon – grill, pan fry or bake. I decided to go the route of making a tin foil tent and baking the fish. It kept all the juices in and I think really added to the flavor.  Hope you enjoy this!

*You can find Simply Infused of Mt Laurel on Facebook

Ingredients: (This is for 1 individual serving)

  • 1 (5-6 oz) salmon fillet, skinned
  • salt & pepper
  • 1 Tbs Olive Oil (I used Simply Infused EVOO)
  • 1 Tbs Balsamic Vinegar ( I used Simply Infused Neapolitan Herb)
  • 1/2 tsp minced garlic
  • 1 Tbs fresh chopped basil


  • Preheat oven to 375
  • Place a large sheet of tinfoil on a baking sheet and spray with Pam
  • Whisk together the garlic, olive oil and vinegar
  • Place the Salmon in the center of the foil and sprinkle with salt & pepper
  • Brush the olive oil mixture on the fish
  • Fold up the sides and top of the foil so the fish is completely enclosed
  • Bake for 15 minutes then broil for an addition 1-2 minutes
  • Sprinkle with fresh basil and enjoy!

Shrimp and Pasta

This shrimp and pasta dish is delightfully easy, kid friendly and super delish!


*4 Tbs butter
*1 8-oz. pkg of Udon Organic noodles or pasta of your choice ( I prefer Sur La Table)
*1 pound of fresh, deveined, tail off shrimp ( I prefer the smaller version for this dish)
*2 cloves of minced garlic
*Kosher salt and freshly ground black pepper, to taste
*2 Tbs of sesame oil
*1/3 cup of low sodium soy sauce
*1/3 to 1/2 cup of House of Tsang General Tsao stir fry sauce
*3 scallions chopped
*1/3 cup chopped peanuts
*1 Tsp of grated fresh ginger


*In a large pot of boiling salted water, cook pasta according to package instructions; drain well
*Season the shrimp with salt and pepper and set aside
*Whisk together the following: sesame oil, soy sauce, garlic and ginger, stir fry sauce
*In a large skillet, melt the butter. Add the shrimp and saute until pink. 2-3 min per side.
*Add the pasta to the skillet with the shrimp
*Pour your whisked sauce over the pasta and shrimp, mix well and serve immediately
*Garnish with scallions and peanuts and a few splashes of stir fry sauce if desired.