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Complete this recipe with Rosemary Olive Oil and Pomegranate Balsamic Vinegar.
Find Rosemary Olive Oil here.
Find Pomegranate Balsamic Vinegar here.
4 boneless salmon fillets, skin on
1/4 cup The Well Dressed Olive Pomegranate Balsamic Vinegar
2 teaspoons brown sugar
1/2 teaspoon salt
1/4 teaspoon cornstarch
Black pepper to taste
Nonstick cooking oil spray
For rosemary potatoes:
1 tablespoon The Well Dressed Olive Rosemary Olive Oil
1 teaspoon chopped fresh thyme
1/2 teaspoon minced fresh rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
12 ounces quartered dutch cream potatoes
Preheat oven to 300 degrees. Rinse fillets and pat dry.
In a small bowl, mix together brown sugar, salt, and cornstarch. Evenly rub the mixture over the fillets. Lightly sprinkle the fillets with black pepper.
Spray nonstick skillet with cooking oil. Heat on medium-high. Place fillets skin side up. Sear for 1-2 minutes, flip over and sear skin for another minute.
Transfer fillets to a greased baking sheet. Brush each fillet with The Well Dressed Olive Pomegranate Balsamic Vinegar. Cook for 8-12 minutes.
Preheat oven to 450 degrees.
Combine The Well Dressed Olive Rosemary Olive Oil, thyme, rosemary, salt, black pepper, and potatoes in bowl.
Spread potatoes on baking sheet. Bake for 25 minutes or until golden brown.