Fresh Salmon Filet
Fresh Broccoli, Cauliflower, Mushrooms or any other other desired vegetables.
1 Tablespoon Wagco Oil and Vinegar Taproom’s UP Extra Virgin Olive Oil
1/4 Cup Wagco Oil and Vinegar Taproom’s Baklouti Green Chili Fused Olive Oil
1/4 Cup Wagco Oil and Vinegar Taproom’s Sicilian Lemon White Balsamic Vinegar
***There is a slight spicy kick from the Baklouti Green Chili Olive Oil when the dish is prepared.***
Preheat oven to 350°F/175°C
Take about 1 tablespoon of Wagco Oil and Vinegar Taproom’s UP Extra Virgin Olive Oil pour into a cool baking pan. Use your fingers to spread it out until the surface of the pan is fully coated.
Pat the salmon dry with a paper towel and place in the center of the pan. Surround the salmon with all of your fresh vegetables.
In a separate bowl, shaker, or bottle combine the Wagco Oil and Vinegar Taproom’s Baklouti Green Chili Olive Oil and Sicilian Lemon White Balsamic Vinegar. Vigorously shake/mix the oil and vinegar together. Continue to mix the two together until there is no heavy visible separation.
Drizzle the oil and vinegar mix over the Salmon and Vegetables. Put enough mixture over the Salmon to coat it. Rub the mixture over the salmon with your fingers or a pastry brush to make sure it is well coated. Sprinkle Sea Salt to taste. Depending on the size and how many salmon your are cooking, you may not need all of the Oil and Vinegar Mixture or you may need to make more.
Place the prepared pan into oven on center rack and cook for 30 minutes. If you like your salmon more well done, cook slightly longer. You can also check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it’s ready. If you like, you can use an instant read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet.
After your dish is done squeeze fresh lemon over the entire pan.
Thank you Alesha for supplying us with this amazing dish and pictures.