2 lbs salmon filet, boneless skin on
sea salt
freshly ground black pepper
EVOO
MARINADE:
4 tbsp nice balsamic vinegar
2 tbsp olive oil from sun-dried tomato jar
2 tbsp lemon juice
3 tbsp capers
4 tbsp sun-dried tomatoes in oil chopped
3 tbsp fresh chives finely chopped
Preheat oven to 425 degrees.
Brush an oven-proof platter slightly with oil, & place the fish on the oil. Season with sea salt and black pepper.
Bake in the middle of oven until done, about 15-20 minutes, depending on the thickness of the fish.
Mix balsamic vinegar, olive oil & lemon juice. Drizzle evenly on hot fish fillet.
Mix sun-dried tomatoes, capers & chives. Spread evenly over the fish.
Refrigerate least 3 hours to marinate. Serve cold or room temperature.