Salmon with Tangerine Balsamic Glaze
2 lbs. fresh Salmon filet, skin removed
2 1/2 T. 692 Olive Blood Orange Olive Oil or other citrus EVOO
3 T. 692 Olive Tangerine Balsamic Vinegar
2 T. freshly grated ginger root
1 T. minced garlic
Fresh ground black pepper
Sea Salt to taste
Preheat oven to 400 degrees.
Coat the bottom of a 9 x 13 glass/ceramic-baking dish with 1 tablespoon of the oil.
Rub the remaining oil into the salmon to coat.
Next, rub the Tangerine Balsamic into the Salmon and place it into the baking dish.
Sprinkle with the grated ginger, garlic, and crushed black pepper.
Bake approximately 20 minutes till just flaky and serve with sea salt to taste.
*adopted from The Olive Tap
2 1/2 T. 692 Olive Blood Orange Olive Oil or other citrus EVOO
3 T. 692 Olive Tangerine Balsamic Vinegar
2 T. freshly grated ginger root
1 T. minced garlic
Fresh ground black pepper
Sea Salt to taste
Preheat oven to 400 degrees.
Coat the bottom of a 9 x 13 glass/ceramic-baking dish with 1 tablespoon of the oil.
Rub the remaining oil into the salmon to coat.
Next, rub the Tangerine Balsamic into the Salmon and place it into the baking dish.
Sprinkle with the grated ginger, garlic, and crushed black pepper.
Bake approximately 20 minutes till just flaky and serve with sea salt to taste.
*adopted from The Olive Tap
