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Matt’s Lemon & Blackberry-Ginger Salmon

Matt’s Lemon & Blackberry-Ginger Salmon

    Needed for this recipe:

    Sunshine Coast Olive Oil Co. Fused Eureka Lemon Olive Oil
    Sunshine Coast Olive Oil Co. Aged Blackberry-Ginger Dark  Balsamic

    Ingredients:

    • fresh salmon fillet, cut into individual servings
    • a fresh lemon, thinly sliced
    • Sunshine Coast Olive Oil Co. Fused Eureka Lemon Olive Oil (1/2 teaspoon per serving)
    • and a bit extra for brushing on lemon slices
    • Sunshine Coast Olive Oil Co. Aged  Blackberry-Ginger Dark Balsamic (1/2 teaspoon per serving)
    • Salt and pepper to taste (we used freshly ground pink Andes salt)

    Recipe:

    Preheat oven to 385.
    Slice lemon thinly (use a knife or chef’s mandoline)
    Place salmon servings in an oven-proof dish
    drizzle with equal parts lemon oil and blackberry ginger balsamic
    (1 teaspoon of each per serving)

    Layer a lemon on top of each serving of salmon. Brush with lemon olive oil.
    Grind fresh sea salt and pepper on top

    Bake fish in oven 10-20 minutes, depending on the thickness of the fillet. Fish should flake with a fork when done. Be careful not to let overcook or the fish will dry out.

    Recipes
    balsamic vinegar,olive oil,recipe,salmon,Sunshine Coast Oil Oil Co

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