Fraser’s Favorites: Balsamic salmon, tomato basil bake, lemon pesto rice

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DENVER — Chief Meteorologist Dave Fraser featured balsamic salmon, tomato basil bake and lemon pesto rice on this week’s Fraser’s Favorites.

Cooking expert Natalie Thompson from Johnson & Wales University joined Dave to prepare the food. Fresh ingredients and wine and beer pairing came from King Soopers.

The recipes appear below.

Balsamic Salmon


  • 2 (5 ounce) salmon fillets
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons honey
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1. Preheat grill to med-high heat. In a small skillet, heat the olive oil over medium. Add the garlic and cook until fragrant and beginning to brown, about 2 minutes, watching carefully so that it does not burn.
  2. Add the balsamic vinegar, honey, mustard, salt and pepper. Whisk and simmer until the mixture thickens, about 4 minutes.
  3. Place salmon skin-side down on the grill. Brush liberally with the glaze. Grill for 5 minutes, brush again with the glaze, flip the salmon over and then grill 5 to 10 additional minutes, until the fish flakes easily with a fork and is cooked through.

Tomato Basil Bake


  • 1 pound cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • ⅓ cup panko bread crumbs
  • 2 tablespoons melted butter
  • 2 tablespoons chopped basil


  1. Preheat the broiler.
  2. Combine the tomatoes, garlic and olive oil in an 8-inch baking dish. Season with salt and pepper. Broil, stirring occasionally, until the tomatoes are softened, about 12 minutes.
  3. Combine the panko and the butter, then sprinkle over the tomatoes. Broil for 30 seconds, then sprinkle the basil over the top. Serve.

Lemon Pesto Rice


  • 1 cup Basmati or long-grain white rice
  • 2 cups chicken broth
  • 3 tablespoons butter
  • 1 tablespoon lemon juice
  • Zest of one lemon
  • 1/2 cup basil pesto
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper, to taste


  1. In a medium saucepan, combine rice, broth, butter and lemon juice.
  2. Bring to a boil. Reduce heat. Cover and simmer for 20-25 minutes, or until all of the liquid has been absorbed. Alternately, this step can be done in a rice cooker.
  3. Remove rice from heat and stir in the lemon zest, pesto and Parmesan cheese.
  4. Season with salt and pepper, to taste. Serve immediately.

Wine/Beer pairings from King Soopers

Willamette Valley Vineyards Pinot Noir

River North White Ale

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