Baked Salmon With Raspberry Vinegar Glaze Recipe

About this recipe

A delightful pescatarian dinner featuring tender baked salmon glazed with raspberry vinegar and a hint of spice. Perfect for solution seekers looking for a quick yet elegant meal.

Ingredients

• 240G Russell'S Organic Salmon Fillets
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• - Filippo Berio Garlic Flavoured Olive Oil
• - Rajah Crushed Red Chillies
• - Tata Salt
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 200 Ml Nicolas Alziari Raspberry Vinegar, 200Ml

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Season 8 oz salmon fillets with 1 tsp salt and 1/2 tsp pepper.
3. 3. In a shallow dish, coat the salmon fillets lightly with 2 tbsp flour.
4. 4. Heat 2 tbsp olive oil in a sauté pan over medium-high heat until shimmering.
5. 5. Place the salmon fillets in the pan and sear for 2-3 minutes on each side until golden brown.
6. 6. Transfer the seared salmon to a baking sheet lined with parchment paper.
7. 7. In a small bowl, mix 2 oz raspberry vinegar with 1/4 tsp crushed red pepper flakes.
8. 8. Brush the raspberry vinegar mixture over the salmon fillets.
9. 9. Bake the salmon in the preheated oven for 12 minutes or until cooked through.
10. 10. Remove from the oven and let rest for 2 minutes before serving.