About this recipe:White wine vinegar, Dijon mustard and herbs make this a truly memorable way to cook salmon. I made it the other night and everyone said that it was the best fish they'd had!
125ml white wine vinegar
1 1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon dried Italian herbs
4 sprigs fresh rosemary
1 teaspoon dried tarragon
1 tablespoon capers, drained
1 tablespoon oil-packed sun-dried tomatoes, drained and sliced
675g salmon fillets
freshly ground black pepper to taste
4 Kalamata olives, pitted and sliced
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:20min › Extra time:1hr › Ready in:1hr35min
In a shallow baking dish, mix the white wine vinegar, Dijon mustard, lemon juice, Italian herbs, rosemary, tarragon, capers and sun-dried tomatoes. Place the salmon fillets into the dish, and turn to coat with the marinade. Season with pepper, and sprinkle with olives. Cover, and refrigerate 1 hour.
Preheat oven to 190 C / Gas 5.
Bake uncovered for 20 minutes in the preheated oven, or until fish is easily flaked with a fork.