Bronzed salmon
Ingredients:
2 salmon fillets
4 oz. Coeur d’Olives 18-Year Aged Balsamic Vinegar (Our Black Currant, Fig, Red Apple or Tangerine Balsamics can all be substituted.)
1 fresh lemon thinly sliced
Sprinkle of Coeur d’Olives Wild Cherry Chipotle Rub
Fresh parsley
Fresh ground pepper
1 T Coeur d’Olives Lemon Infused Extra Virgin Olive Oil
Place salmon in 1 gallon plastic Ziploc bag and pour in the balsamic vinegar. Lock bag and place in refrigerator to keep cold while marinating. Turn bag every 15 minutes to insure even coating. After two hours, remove from refrigerator. Preheat oven to 400 degrees F. Spray or brush any Coeur d’Olives plain olive oil in bottom of baking dish and place salmon in it. Sprinkle with the Wild Chipotle Rub. Bake for 5 minutes at 400 degrees F, then reduce to 350 degrees F. and cook for 10 minutes, depending on desire of doneness you wish. Remove from oven and place salmon on serving platter. Drizzle with a bit of balsamic vinegar and Coeur d’Olives Lemon Infused Extra Virgin Olive Oil. Add several twists of fresh pepper, garnish with fresh parsley and thin slices of lemon. Serve immediately. Recipe can be doubled.
Extra shipping charge may apply on shipments to Alaska, Hawaii or Canada, and on orders over $200. Please call 831.625.1692.
Special note when sautéing with olive oil: DO NOT EXCEED MEDIUM HIGH WHEN SAUTÉING. PAN SHOULD BE BETWEEN MEDIUM & MEDIUM HIGH. OTHERWISE, THE FLAVOR AND ANTIOXIDANTS DISAPPEAR.
