Glazed Black Currant Salmon Filets
Ingredients:
- 4 Salmon Filets
- 2/3 C. The Olive Tap’s Black Currant Balsamic Vinegar (1/3 Reserved for Finishing)
- 1/3 C. Plus 1 T. The Olive Tap’s Citrus Habanero Olive Oil (may substitute Blood Orange Olive Oil)
- 1/2 C. chopped, toasted pecans (optional)
- Salt & pepper to taste
- 1 fresh lemon (slices for serving)
Directions:
Pre-heat oven to 350 degrees. Rinse salmon fillets and pat dry. Place salmon filets in a resealable bag. Whisk 1/3 C. of Black Currant Balsamic Vinegar with 1/3. C. Citrus Habanero Olive Oil in a small bowl. Add salt and pepper and whisk again. Pour marinade in resealable bag with salmon fillets and refrigerate for approximately 30 minutes. Brush shallow pan or broiler pan with 1 T. of Citrus Habanero Olive Oil. When ready to cook, place the salmon filets on the prepared pan. Drizzle the filets with remaining marinade. Bake 15—20 minutes (depending on the thickness of filets) until flaky. Do not overcook!
Upon serving drizzle each filet with reserved Black Currant Balsamic Vinegar and toasted pecans. Serve immediately.
Serves 4
An Olive Tap Original recipe by Jean, Long Grove
