Summer Salmon


2 lbs salmon filet, boneless skin on

sea salt

freshly ground black pepper



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.