The Happy Diabetic in Firenza (Florence Italy) Caramelized Salmon with Fruit Salsa

The Central Market in Florence is amazing! The area around San Lorenzo is probably the busiest in Florence and well-worth a visit on your Italy vacation. During the day, street vendors sell anything from t-shirts to leather goods. The Central Market (Mercato Centrale) is housed inside a large two-story building designed in the 19th century.

On the ground floor of the Central Market, vendors sell meats, fish and a variety of cheeses. If you are in the area at lunchtime, you can try one of the already prepared Tuscan take-out foods. On the first floor of the market one can purchase fresh fruit, vegetables as well as dried fruit, nuts, honey, homemade pasta, wine, herbs, and other produce.

Oils and vinegars, cheeses and meats, fresh and dry produce, the stalls were endless, and beautiful. And many contained my favorite item of all - free samples. I could imagine living here and coming every morning to do my shopping.







We tasted wounderful balsamic vinegar's that we well over 50 years old.
This is a wonderful dish using a balsamic glaze. Simple and easy!
You can watch me cook it at http://www.lillydiabetes.com/content/virtual-kitchen.jsp


Caramelized Salmon with Fruit Salsa
Ingredients
1 1⁄2 pounds fresh salmon filet with skin 3 tablespoons Splenda 1⁄2 teaspoon coarsely ground pepper Canola oil
For the fruit salsa: 1⁄4 cup fresh papaya, chunked (or use canned)
1⁄4 cup fresh pineapple, chunked (or use canned) 2 fresh strawberries 1⁄4 cup diced peaches (if in season) 2 teaspoons fresh lime juice
1 leaf fresh mint
For the glaze: 1 cup balsamic vinegar
1 cup water 1⁄4 cup brown sugar

For the glaze, add balsamic vinegar, water, and brown sugar to a small sauce pan and simmer over low heat for about 20 minutes, or until it reaches the thickness of maple syrup. Stir often. For the salmon, stir Splenda and fresh cracked pepper together on a plate.

Dip the salmon into the mixture skin-side up and rub into the sugar mixture (only one side is needed). Place the salmon, skin-side up, into a pan pre-heated with a little Canola oil and cook over medium heat for 4-6 minutes. Then place the pan into a pre-heated oven at 350 degrees for approximately 10 minutes, or until the fish flakes easily. Don’t turn the fish! For the fruit salsa, dice the pineapple, papaya, strawberries, and peaches and place into a bowl.

Add fresh mint and lime juice. When the salmon is finished cooking, place it on a serving plate with the Splenda side up, and spoon the fruit salsa over the warm fish. Drizzle the balsamic glaze over the salmon and garnish with fresh mint. Serves 4.

http://www.lillydiabetes.com/pdf/recipe_2.pdf