Customers are always willing to share recipes and I love hearing how people use our oils, vinaigrettes and dressings. This recipe was shared by a nonagenarian who visited the stall we used to have at the Haddington Farmers Market. Serves 4.
1 lemon, sliced
4 salmon steaks
100ml Black & Gold Dijon Vinaigrette
Preheat the oven to 180°.
Line a shallow baking sheet with foil.
Place salmon steaks skin side down on to the foil.
Using a pastry brush, brush the top and sides of the salmon with a generous amount of vinaigrette and top with the lemon slices.
Bake for 12-15 mins in the oven. The salmon should be flaky and soft.
Tips: Serve with homemade baked chips or potato wedges and green beans (sprinkled with smoked sea salt).