1/4 cup fresh orange juice
2 tablespoons D’Avolio Balsamic Vinegar
1 teaspoon grainy or Dijon mustard
1 tablespoon D’Avolio EVOO
1 teaspoon finely minced shallot
1 small clove garlic, peeled and forced through a press
2 teaspoons each finely chopped parsley, basil and mint
1/8 teaspoon salt
Freshly ground black pepper to taste
1-1/4 pounds salmon fillet
Place the orange juice, D’Avolio balsamic vinegar, mustard, D’Avolio olive oil, shallot, garlic, herbs, salt and pepper in a jar. Close lid and shake well to blend.
Place salmon in a foil-lined pan and spoon a little of the vinaigrette over the fish. Bake in a preheated 450 degree F oven 12 minutes per inch of thickness, or until cooked through. Spoon the remaining vinaigrette over each serving of fish.
Yield: 4 servings
