Salmon fillet baked in a fresh marinade of lemon and white wine vinegar.
Preparation Time: 10 minutes
Baking Time: 15 minutes
FOR THE MARINADE
1 tablespoon lemon
1 tablespoon white wine vinegar a pinch of salt
FOR THE FILLET
180 grams salmon fillet
4 x 4 inches aluminum foil
30 grams onion, sliced
30 grams carrots, julienned
5 pieces olives
1 piece fresh dill
1 tablespoon olive oil
1 Mix the lemon, vinegar, and salt together and marinate the salmon.
2 Using the foil, arrange the sliced onions, carrots and olives, and top with fresh dill. Drizzle with olive oil.
3 Bake for 15 minutes at 325 °C. Serve hot.
To julienne means to cut the food into short, thin strips.
This recipe was originally published in the April-May 2016 issue of Breakfast Magazine.