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2 lbs. fresh salmon filet, skin removed
2 ½ T. Blood Orange Extra Virgin Olive Oil
3 T. Tangerine Balsamic Vinegar
2 T freshly grated ginger root
1 T minced garlic
Freshly ground black pepper
Preheat oven to 400°. Coat bottom of a 9×13 glass or ceramic baking dish with 1 T. Blood Orange EVOO.
Place salmon in baking dish and rub the remaining Blood Orange EVOO into the salmon to coat. Rub the Tangerine Balsamic Vinegar into the salmon.
Sprinkle with grated ginger, garlic and crushed black pepper.
Bake approximately 20 minutes until just flaky. Serve with sea salt to taste.
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