Tuesday, September 3, 2013

Salmon and Olive Vinegrette

A big chunk of salmon is the perfect way to experiment with a new recipe.  That and a pile of olive that you don't know what to do with.  The colour of the paste was a bit odd, but the taste was tangy perfect!


Ingredients:
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup pitted olives
1/4 tsp cayenne pepper
2 cloves garlic, chopped
1 tbps Dijon mustard
Salt and pepper
Salmon fillets

Directions:
Preheat oven to 350 degrees F.

Combine the olive oil, vinegar, olives, cayenne pepper, garlic, and mustard in a blender until smooth. Season with salt and black pepper.

Place salmon in a baking dish and coat salmon with the pasty mixture. 
Let marinate for 15 minutes.
Remove from marinade and place on a baking sheet and cook for 20 minutes or until fish is flaky.

 
Stay Hungry my friend!